Guest Blogger with a Delicious Healthy Recipe

I thought that this week I would get a little love from my fellow bloggers and spotlight some of them. Today I want to introduce you to one of my fellow Sweat Pink sisters Lynda at FitnessmomWinecountry.

First of all Fitness and Wine are some of my favorite things, so of course her blog caught my eye;) Second she has his wonderful healthy Indian style recipe I wanted to share with you guys...

Indian Style Veggie Curry

2 tbls canola oil
1 large yellow onion (diced)
4 medium cloves garlic (minced)
1 tbls fresh ginger (peeled and grated)
1 tbls ground coriander
1 1/2 tsp ground cumin
3/4 ground turmeric
1/2 tsp cayenne (optional)
1 tbls tomato paste
2 cups low sodium chicken or veggie broth
1 cup coconut milk
1 cinnamon stick
sea salt
fresh ground pepper
4 cups of cauliflower florets
1 lb sweet potatoes (peeled and cubed) about 3 cups
2 medium tomatoes (cored and seeded and chopped) bout 1 1/2 cups
2 large carrots (peeled and cut) about 1 cup
1 15 oz can fo chickpeas (rinse and drain)
4 oz fresh baby spinach
2 tbls lime juice
1 tsp lime zest (finely grated)
2 tbls fresh cilantro (chopped

Her pictures are to die for. This looks so good, even in the chopped phase, lol!

In a big stock pot

Add onion to the oil and cook stirring occasionally until starting to turn brown. About 3-4 mins. Reduce and cook until browned. Add the garlic, ginger and stir for about a minute to blend the flavors. Add the coriander, cumin and turmeric (in our case the saffron), stir for 30 seconds to "toast" the spices. Add the tomato paste and stir again until all is well blended with the aromatics for about a min.

Now I forgot to mention in the intro, that this recipe is one that needs patience and time. Each step is to be done accordingly and like I said, the aromas are amazing as it comes together.

 

*Note* I always keep the ginger in the freezer so it is easier to grate and stays fresh longer.

Adding the chicken or veggie broth now, the coconut milk (which by the way if you don't have try using almond milk as a substitute) add the cinnamon stick, the sea salt and pepper in just a pinch each. Bring all this to a boil, then reduce to a simmer and leave for about 10 mins.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. Bring the heat up again to a boil, then reduce it back to a simmer and cover and let cook for about 25 mins until the veggies are tender. Then discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice and the lime zest and cook until the spinach has wilted (about 3 mins). Season with salt if desired.

Normally this meal would go over some rice, however we wanted to add a some protein to the dish so halibut was it. Of course this is a meal alone with any rice or fish, it's totally up to you.

Season the halibut with garlic, paprika and EVOO. Cook/sear and finish in the oven.

Once the fish is done, plate and serve all together.

This dinner was a task for sure, but so fun and turned out amazing.

------------------------------------------------------------------------

 

I am so looking forward to trying this recipe out. Lynda thanks for letting me use this recipe on my blog. If you you guys want to connect with Lynda check her out at Fitnessmom Winecountry. You will love her healthy recipes and to die for pictures of fantastic food.  

 

Connect with Lynda

FitnessmomWinecountry

Facebook Fitnessmom

 

On another note I recieved my email from Runners World containing my VIP link to sign up for the RunnersWorld half marathon weekend, I am so exciting to be making this trip in October with my other Fit Fluential bloggers. Its going to be a crazy and exciting weekend.

 

QOTD: Do you want to run Runners World?