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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 535.1
  • Total Fat: 16.3 g
  • Cholesterol: 150.8 mg
  • Sodium: 244.0 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 6.5 g
  • Protein: 63.1 g

View full nutritional breakdown of Superfood Meltdown Chicken & Vegetable Curry calories by ingredient
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Superfood Meltdown Chicken & Vegetable Curry

Submitted by: ITSDONNAGAIL

Introduction

Eat it served over brown basmati rice--or if you're of the Paleo persuasion, eat it by itself in a bowl. An amazingly nutritious array of roasted veggies and spices. Eat it served over brown basmati rice--or if you're of the Paleo persuasion, eat it by itself in a bowl. An amazingly nutritious array of roasted veggies and spices.
Number of Servings: 6

Ingredients

    Ingredients:

    Carrots, raw, 1 cup, chopped
    Zucchini, 1 cup, chopped
    Broccoli florets, fresh, 1 cup, chopped
    Cauliflower, raw, 1 cup
    Mushrooms, fresh, 1 cup, pieces or slices
    Onions, raw, 3 cup, chopped
    Green Beans (snap), 1 cup
    Eggplant, fresh, 1 cup, cubes
    Red Ripe Tomatoes, 1 cup, chopped
    Sweet potato, 1 cup cubed
    Garlic, 10 cloves
    Ginger Root, 10 tsp
    Unsweetened Coconut Milk, 2 cup
    Yogurt, plain, low fat, 2 cup (8 fl oz)
    Chicken Breast, 6 breast, bone and skin removed
    Broccoli stems, sliced in sticks, 1 cup
    Cumin, 5 tsp
    Curry Powder, 10 tsp
    10 bay leaves
    Garam Masala, 5 tsp
    Paprika, 5 tsp
    White and Black Peppercorns, Ground, to taste
    Salt to taste
    Coconut Oil, 1 tbsp. for stirfrying
    Coconut Oil, 2 tbsp. for coating roasting vegetables

Tips

Vitamin A 118.8 % Vitamin B-12 39.3 % Vitamin B-6 91.4 % Vitamin C 98.8 % Vitamin D 10.6 % Vitamin E 8.2 % Calcium 40.0 % Copper 21.7 %
Folate 22.8 % Iron 19.7 % Magnesium 31.3 %
Manganese 34.6 % Niacin 144. % Pantothenic Acid 37.8 % Phosphorus 71.7 % Riboflavin 36.4 %
Selenium 69.6 % Thiamin 26.5 % Zinc 22.9 %


Directions

Coat vegetables (except tomatoes, mushrooms and broccoli florets) in coconut oil and salt, roast on pans in oven, careful not to crowd vegetable cubes, otherwise they will steam and not roast. Roast vegetables until tender with a few black edges.

Salt and pepper cubed chicken breasts and sautee in coconut oil. Remove chicken from oil and set aside. Add garlic and ginger to oil and sautee until golden. Add mushrooms and stirfry until mushrooms absorb flavor. Add dry spices with a little water and cook for 2-3 minutes. Pour in coconut milk then add yogurt, fresh cilantro and salt. Add chopped tomato. Return chicken to the mix. Cook for 10 min to blend flavors. Add in roasted vegetables. Add tiny separated broccoli florets in at the very last to preserve green color and crunchiness.

Serving Size: 6 hearty bowls (or freeze into 8-10 smaller servings)

Number of Servings: 6

Recipe submitted by SparkPeople user ITSDONNAGAIL.






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