Rosie's Favorite Curry Stew
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Rosie's Favorite Curry Stew calories by ingredient
Introduction
When I want a ton of veggies with a punch of flavor. When I want a ton of veggies with a punch of flavor.Number of Servings: 4
Ingredients
-
1 Jar Patak's Korma Cooking Sauce
1 Can Swanson's Chunk Chicken Breast
1 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 spinach
4 servings cooked rice
Tips
A lot of this is subject to your taste, change up the amounts of the dried spices and the different veggies and you'll find what you like the best. I like my veggies still crunchy, so I live to serve this right after cooking. It microwaves OK the next day, but my friends enjoy it most fresh out of the pan.
Directions
- 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.