Vegetarian Chicken & Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 353.1
  • Total Fat: 13.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 535.1 mg
  • Total Carbs: 48.0 g
  • Dietary Fiber: 8.2 g
  • Protein: 12.8 g

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



Number of Servings: 5

Ingredients

    Ingredients:
    Worthington FriChik chicken substitute, 5 pieces
    Onions, raw, .75 cup, chopped
    *Potato, raw, 4 medium (2-1/4" to 3-1/4" dia.)
    Garlic, 3 cloves
    Curry powder, 3 tbsp
    *GrapeOla Grape Seed Oil, 3 tbsp
    Stewed Tomatoes, 2.5 cup)
    Peas, frozen, .75 cup
    *freshlike frozen cut green beans, 0.66 cup
    Water, tap, 1 cup (8 fl oz)

Directions

Cut potatoes into long square slices, about 1/4 inch diameter. Dice up Frichik, onions and garlic. Puree tomatoes if you like. Heat oil. Add curry, stir, for 30 seconds. Add onion, garlic, Frichik, and potatoes. Cook and stir for about 5 minutes. Add tomatoes, water and frozen vegetables. Stir and let cook until potatoes are tender. Add 1/2 to 1 cup more water if too thick.

Serve over brown basmati rice.

Number of Servings: 5

Recipe submitted by SparkPeople user CHERIESPARK1.