Anti-Inflammatory Curry
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 523.6
- Total Fat: 16.9 g
- Cholesterol: 65.7 mg
- Sodium: 388.7 mg
- Total Carbs: 62.4 g
- Dietary Fiber: 8.5 g
- Protein: 37.6 g
View full nutritional breakdown of Anti-Inflammatory Curry calories by ingredient
Introduction
Hormone Diet Hormone DietNumber of Servings: 1
Ingredients
-
1-3 cloves of garlic minced
1/2 c chopped broccoli
1/2 c snow peas
1 green onion sliced
sea salt and pepper to taste
1 red bell pepper sliced
1.5 tsp curry powder
2 T chopped cashews
.5 tsp peeled and minced fresh ginger
1 small jalapeno pepper minced
1 tsp EVOO
4 OZ boneless, skinless chicken breast, cut into bite sized pieces
.5 c chicken broth (or vegetable stock) if necessary for moisture
1/2 c. cooked brown basmati rice
Directions
1. Combine the garlic, broccoli, snow peas, green onion, salt and pepper, curry powder, cashews, ginger, and jalapeno in a bowl. Mix well and let marinate for 10-30 min.
2. Heat the olive oil in a small skillet over medium heat. Add the chicken and saute until brown.
3. Combine the vegetables and chicken in a large, heavy saucepan. Simmer covered for 10 min or until the chicken is fully cooked, adding the vegetable stock if necessary. Serve over the rice.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user MTSKIER.
2. Heat the olive oil in a small skillet over medium heat. Add the chicken and saute until brown.
3. Combine the vegetables and chicken in a large, heavy saucepan. Simmer covered for 10 min or until the chicken is fully cooked, adding the vegetable stock if necessary. Serve over the rice.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user MTSKIER.