Guest Blogger – Lynn Hoefer’s Potato and Vegetable Curry with Cashews
I have a very special recipe for you from one of my favourite food bloggers and instagram buddies Lynn @heavenlynnhealthy. The lovely Lynn is from Germany and I love all of her super healthy, delicious plant based food. She is infectiously positive and enthusiastic about healthy food and lifestyle and her recipes are all accessible, tasty and inspiring.
Lynn has kindly created this delicious Potato and Vegetable Curry with Cashew and I cant wait to try it!
Thank you so much Lynn! xxx
- 2 large potatoes (about 1000g)
- 1 zucchini
- 1 red bell pepper
- 2 tablespoons of native coconut oil or olive oil
- 1 thump-sized piece of ginger
- 1 onion
- 3 garlic cloves
- 2 tbsp of (homemade) vegetable stock paste
- 2 cups (500ml) of water
- 2 cans ( 800ml) of canned tomatoes
- 1 can (400ml) of coconut milk
- 3 tsp of turmeric
- 1 tsp of sea salt
- 1 tsp of cinnamon
- 1/2 tsp of paprika
- 1 tsp of ground coriander
- 1 tsp of cumin
- A pinch of chili flakes
- 1 lime
- 1 1/2 cups (225g) of frozen peas
- 2 large handful of spinach
- 1/2 cup (75) of whole cashews
- Fresh herbs like cilantro or basil
- Start by prepping your vegetables: dice the onion and mince the garlic. Finely chop the ginger. Peel and cut the potatoes into bite-sized pieces. Remove the seeds from the red bell pepper and cut into bite-sized pieces as well. Do the same with the zucchini.
- Combine all the spices in a small bowl and mix well. Gently crush the cashews and set them aside.
- In a large dutch oven or pot, heat the coconut or olive oil over medium to high heat. Add the chopped onion, ginger and garlic and sauté for 2 minutes. Then add the spice mix and sauté until you can really smell the flavour.
- Add the water, vegetable stock paste and diced tomatoes and bring to a boil over high heat.
- Add the potatoes, zucchini and red bell pepper. Reduce the heat to medium-low, and let simmer for 25 -30 minutes until the potatoes are starting to become soft.
- Now add the frozen peas and, spinach and coconut milk, and cook for another 5 minutes or until the peas have softened and the spinach has wilted. Season with additional salt, according to your taste.
- Serve with fresh herbs, a pinch of lemon juice and the gently crushed cashews.
Interview with Lynn @heavenlynnhealthy
Niki: What’s your name and where you live?
Lynn: My name is Lynn Hoefer. I’m currently living in a small town in Germany called Luneburg, which is about a thirty-minute drive from Hamburg. I moved here 18 months ago from Raleigh, North Carolina, where I got my Bachelor’s degree. Right now I am pursuing my Master’s degree at the University of Luneburg.I’m quite a positive person with a passion for vegetables and legumes, aka healthy food. That’s why I started my blog Heavenlynn Healthy exactly one year ago, where I share healthy, mostly plant based recipes. I am also quite an active person, having done athletics (track and field) on a semi-professional level most of my adolescence. Now I love anything that gets me sweating such as running, high intensity interval training (HIIT), Tabata or TRX. However, in the past three years I’ve started doing Yoga and meditation, both of which help me relax and calm down after a stressful day.
Niki: What motivates you to eat healthily?
Lynn: My motivation to eat healthy is first and foremost my health. I suffer from high blood pressure, so I need to take special care of my body and the things I put into my body. Eating fresh produce in home-cooked meals makes me incredibly happy, because it makes me feel so good and energized. However, I am not someone who believes that there is just one right way to healthy eating. We are all unique, we have different tastes and needs, so I believe that everyone needs to find their own way of healthy living. Balance is the key to everything, and healthy eating should not be an obsession in my opinion.
Niki: What are your tips for healthy eating?
Lynn: For me, healthy living means eating food that gives you energy, and it means finding the right balance between our busy schedules, and me-time. This can be done by focusing more on yourself, and eating healthy is a great way to start putting yourself first. Taking time to plan meals, going grocery shopping on the farmers market, and then preparing the food in the kitchen can be really calming and relaxing, and it’s almost like meditation for me. If you are on a tight schedule then pre-cooking meals, and freezing them is a great and option to eat healthy on busy days.
Niki: What’s your favourite meal or best meal you’ve ever had?
Lynn: At the moment (and for the past 6 months at least) my healthy pad thai with peanut sauce and coriander has been my favorite meal. My boyfriend and I eat it at least twice a week for lunch or dinner. However, I am actually a big breakfast person. I can easily skip lunch, but I could never start the day without a proper breakfast. I also rarely eat breakfast on the go, even if this means that I have to get up an hour early in the morning. Eating breakfast while reading the news (or checking Instagram ;-)) is part of me-time, which is so important for a healthy, balanced life.