Superfood Meltdown Chicken & Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:Carrots, raw, 1 cup, choppedZucchini, 1 cup, choppedBroccoli florets, fresh, 1 cup, choppedCauliflower, raw, 1 cupMushrooms, fresh, 1 cup, pieces or slicesOnions, raw, 3 cup, choppedGreen Beans (snap), 1 cupEggplant, fresh, 1 cup, cubesRed Ripe Tomatoes, 1 cup, choppedSweet potato, 1 cup cubedGarlic, 10 clovesGinger Root, 10 tspUnsweetened Coconut Milk, 2 cupYogurt, plain, low fat, 2 cup (8 fl oz)Chicken Breast, 6 breast, bone and skin removedBroccoli stems, sliced in sticks, 1 cupCumin, 5 tspCurry Powder, 10 tsp10 bay leavesGaram Masala, 5 tspPaprika, 5 tspWhite and Black Peppercorns, Ground, to tasteSalt to tasteCoconut Oil, 1 tbsp. for stirfryingCoconut Oil, 2 tbsp. for coating roasting vegetables
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.
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.
Nutritional Info 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
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