Tomato Curry

Sunday, September 15, 2013

TRACK MORNING AT 8AM – Sign up HERE…5k Testing Day is the upcoming Tuesday!

Mobility/Warm-up:

20 Scapula Push-ups
20 Lat Activations
10 Bar taps
5 Strict Pull-ups (or 10 Ring Rows)
5 1/2 Turkish get ups per side (no standing)
Practice TGU sequence

Strength:

With a kettlebell, dumbbell, or barbell take 20 minutes to find a 1RM Turkish Get up:

Notes:  Use an object you have never used before, or rarely/are afraid to use.  Keep your core tight and shoulders engaged!  It is ok to find a max weight on your stronger arm, but be sure to warmup with both arms.

Conditioning:

Every 60 seconds for 8 minutes

8-10 Ketllebell snatch right arm
8-10 Kettlebell snatch left arm

Notes:  Choose a weight that is challenging, but you can perform unbroken.  As you fatigue, you may lower the reps to get both sets within the minute.  Feel free to substitute DBs as needed.

Summer Six Packs:

2 rounds
15 Strict Toes to Bar or Knee raises (control the way down too!)
15 Good mornings with barbell

Ingredients:

2 large onions, finely chopped
4 cloves garlic, chopped
2 lb / 900 gr cherry tomatoes, halved
2 cups / 9 oz / 255 gr frozen peas
2 tablespoons coconut oil

2 tablespoons coconut milk
1 teaspoon fine grain sea salt
2 teaspoons turmeric
1 teaspoon ground mustard
1 teaspoon hot chili powder
1 teaspoon garam masala

Directions:

Heat in a casserole (or pan) over medium heat the olive oil. Add the onions and salt and saute’ for about 10 to 12 minutes, stirring often, until translucent and lightly colored (if they start to brown reduce the heat to low).
Stir in chopped garlic and saute’ for another 4 minutes. Add all the spices at once and saute’ for another 3 minutes, until spices are toasted and fragrant. Turn off the heat, this is your curry paste. Now you can leave it as it is, but for a smoother paste (which is what I like) transfer to a blender or food processor and pulse until pureed and creamy.
Return the curry paste to the casserole, add the chopped tomatoes, cover with a lid and cook over low heat for 20 to 25 minutes.
In the meantime, cook the peas in boiling salted water (as usual), drain and add to the tomato curry for the last 5 minutes cooking time. By all means cook the peas directly in the tomato curry, but be prepared to sacrifice both the vivid red of the tomatoes and the bright green of the peas.

Because this is a veggie dish, I like to eat is as a side instead of the main course. It’s delicious alongside chicken or red meat.

(Recipe adapted from www.theironyou.com)

Enjoy!

~Jamie