Chicken & Vegetable Curry
1. Heat half of the oil in a medium saucepan over a medium-high heat. Add the onion and cook for 3 minutes or until translucent. Add curry paste and cook for 1 minute, stirring continuously.
2. Add the eggplant, pumpkin, cauliflower, vegetable stock and crushed tomatoes and bring to the boil.
3. Once boiling, reduce heat to medium-low and allow to simmer for 15 minutes or until cauliflower is almost tender.
4. To cook the quinoa; place the quinoa and water in a saucepan over a high heat. Cover with a lid. Bring to the boil and reduce to low. Simmer for 10-12 minutes or until liquid is absorbed.
5. Meanwhile, slice chicken breast into bite size portions. Heat a non-stick fry pan over medium heat, add the remaining oil and fry the chicken pieces until all sides are browned.
6. Add the chicken pieces and spinach to the curry mixture and cook for 5-10 minutes or until vegetables are soft and chicken is cooked through.
7. Place cooked quinoa in a bowl and top with curry.
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Serving Size: 1 Serving (712g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 279 | ||
Calories from Fat: 40 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 58mg | 18 % | |
Sodium 115.9mg | 4 % | |
Potassium 1367.4mg | 36 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 13.1g | 53 % | |
Sugars, other 20.9g | ||
Protein 29.7g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 279
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