Bookmarking because I want to make it:

Peach Frangipane tart

Potato Curry

Putting it here for reference so I don't lose it.
From http://vegrecipes.livejournal.com/1342699.html

4 russet potatoes, peeled and cubed
2 tablespoons canola oil
1 medium yellow onion, diced
3 cloves of garlic, minced
4 teaspoons curry powder
4 teaspoons garam masala
1 inch of ginger, grated
2 teaspoons cumin
1 1/2 teaspoons cayenne pepper maybe start with 1/4 or 1/2 tsp, add more later. 3/4 was too much.
2 teaspoons salt (or to taste)
1 can diced tomatoes (~15oz size)
1 can of coconut milk (~15oz size)
1 can garbanzos, rinsed and drained (~15oz size)
1 can peas (I used 1/2 a package of frozen peas)

Boil potatoes til (just barely) soft. Sautee onions and garlic til soft. Stir in curry powder, garam masala, ginger, cumin, cayenne and salt. Cook for 1 or 2 minutes, stirring. Mix in potatoes, garbanzos, and peas, then stir in the tomatoes and coconut milk. Simmer 5-10 minutes.