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
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?
