Adventure. It's in our DNA. We introduced adventure travel to North America in 1972 and never looked back. Now you can choose from over 4,000 small group trips, or have one of our experienced adventure travel specialists build one just for you. No one has the experience, depth of knowledge and range of itineraries of Adventure Center!
There are always lots of questions when you're planning a trip. Here are answers to the questions that we get the most. If you don't find the answer you're looking for, please call or email and we will be happy to answer them for you.
What our travelers have to say
What we hear most about our style of travel is "Why haven't I done this before?"
Responsible travel is rooted in respect, socially & ecologically . Since 1972 we've helped shape the meaning of traveling responsibly by introducing small groups of travellers to local people, wildlife and culture while sustaining the delicate balance that enables these communities and ecosystems to thrive.
People who makeit happen!
Guess what we do on vacation? That's right, we get out and travel. We're all passionate about new destinations and new experiences. We know adventure because we live it, and that helps us to better prepare you for yours. Let us know how we can put our knowledge and our experience to use for you.
Are you an adventurer, an explorer, or just plain curious? Do you love discovering new cultures and places? If so, we should talk. We're always looking for people who are committed to making adventure come alive for others.
This easy one-pot vegetarian meal is a fragrant combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. They marry in a rich, flavorful sauce that echoes the tropical ambience of Southern India.
2 Tbs. canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
1 Tbs. ground coriander
1-1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups lower-salt chicken broth or vegetable broth
1 cup light coconut milk
One 3-inch cinnamon stick
Fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
One 15-1/2-oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro
In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.
Experience first hand Travel to Southern India and immerse yourself in the sights, sounds, smells and flavors. Click here for a list of trips.