Rosie's Favorite Curry Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Jar Patak's Korma Cooking Sauce1 Can Swanson's Chunk Chicken Breast1 Can Progresso Chick Peas (drained)1 Medium Onion (chopped)1.5 cup bell pepper (red, green or yellow - chopped)1.5 cup zuchinni (chopped)4 cups fresh spinach4 servings cooked rice
- Chop all of your veggies to desired size
- Start the rice cooking
- While the rice is cooking, sauté the onions and bell peppers in the olive oil in a large skillet on medium heat until onions are just turning clear
- Add the zuchinni and dried spices to the sautéing vegetables and stir
- Deglaze the pan with the white wine and let simmer a couple of minutes
- Add the can of chicken, chick peas and the jar of Patak's sauce
- Let everything simmer together while the rice finishes cooking (approximately 5 minutes on medium and another 5 minutes on low)
- Once the rice is done, I split it into 4 portions into bowls.
- Take a cup of the chopped spinach and place it in each bowl on top of the rice
- Once the curry is finished, spoon the curry stew over the spinach and rice and let sit for a couple of minutes to wilt the spinach a bit into the stew(veggies are to your desired level of doneness I like mine still crunchy, so I usually simmer it only about 10 minutes)
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARVIE3GRL.
- Start the rice cooking
- While the rice is cooking, sauté the onions and bell peppers in the olive oil in a large skillet on medium heat until onions are just turning clear
- Add the zuchinni and dried spices to the sautéing vegetables and stir
- Deglaze the pan with the white wine and let simmer a couple of minutes
- Add the can of chicken, chick peas and the jar of Patak's sauce
- Let everything simmer together while the rice finishes cooking (approximately 5 minutes on medium and another 5 minutes on low)
- Once the rice is done, I split it into 4 portions into bowls.
- Take a cup of the chopped spinach and place it in each bowl on top of the rice
- Once the curry is finished, spoon the curry stew over the spinach and rice and let sit for a couple of minutes to wilt the spinach a bit into the stew(veggies are to your desired level of doneness I like mine still crunchy, so I usually simmer it only about 10 minutes)
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARVIE3GRL.
Nutritional Info Amount Per Serving
- Calories: 606.7
- Total Fat: 17.5 g
- Cholesterol: 25.0 mg
- Sodium: 576.1 mg
- Total Carbs: 86.5 g
- Dietary Fiber: 9.5 g
- Protein: 27.6 g
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