Just in time!

Howdy all! Admittedly I have been very lax in the last several months about keeping up my blog. So, in honor of the new year, I have set the goal to get back on track. And, why wait until after the new year? I'm starting now! Just in time right? ( :
In addition to getting back to my blog, I have also set the cliché goal of eating better and exercising. I started a cleanse 5 days ago and feel better already-love getting back to basics with fresh fruits and veggies. Last night my husband and I debated about what to have for dinner. I desparatetly wanted something that would taste deliciously sinful yet still meet my dietary goals. What oh what could make my tastebuds dance to a healthy rhythm? Indian Food of course!
As I have mentioned before, my husband and I love Indian food. We don't usually have a lot of time to cook together, but last night we cozied up in the kitchen together and made 2 lovely Indian-ispired dishes. Below is the shrimp dish I made; I'll post his Chicken Vindaloo later ( :


Shrimp Curry


You will need:

• 3 tablespoons canola or vegetable oil
• 1 medium onion, chopped
• 2 teaspoons curry powder
• 1 tablespoon ginger (I used the stuff in the tube)
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 2 small tomatoes, chopped
• 1 1/2 pounds medium shrimp - peeled and deveined
• 1/4 cup water
• 1 teaspoon garam masala
• fresh cilantro (optional, but so worth it!)
• Cooked Basmati Rice (optional)

1. Heat the oil in a large skillet over medium-high heat. Add the onions; cook and stir until browned. Add the curry powder, ginger, coriander and salt. Cook and stir for a minute or so.
2. Stir in the turmeric and tomato. Once they are well mixed add the shrimp and water. Reduce the heat to medium and cook for 7 to 8 minutes, until shrimp are opaque. Stir in garam masala, and remove from the heat.
3. Serve over basmati rice (if using) and garnish with cilantro.