Curry Fiji
Dive into the vibrant flavors of Fiji with this comforting Curry Fiji recipe, a tantalizing blend of aromatic spices, creamy coconut milk, and hearty vegetables. Perfect for vegetarians or adaptable for meat lovers, this dish features tender carrots and potatoes simmered alongside optional chunks of chicken for a protein-rich twist. Infused with bold notes of turmeric, cumin, and curry powder, it delivers a flavorful kick, balanced by the creaminess of coconut milk and the freshness of spinach or kale. Complete with a garnish of chopped cilantro and served over fluffy basmati rice, this quick and easy one-pot meal is perfect for weeknight dinners or family gatherings. Whether you're drawn to its tropical roots or its wholesome ingredients, Curry Fiji promises to be a new favorite in your home!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup coconut milk
- 1 cup vegetable or chicken stock
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 500 grams boneless chicken thighs (optional, for non-vegetarian version), cut into chunks
- 2 cups spinach or chopped kale
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 servings cooked white or basmati rice (for serving)
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the chopped onions to the pot and sauté until they are golden and softened, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, turmeric, cumin, and cayenne pepper (if using), stirring to coat the onion mixture in the spices.
Mix in the diced tomatoes and cook for 3 minutes, allowing them to soften and release their juices.
Pour in the coconut milk and vegetable or chicken stock, stirring to combine.
Add the cubed potatoes and sliced carrots, and bring the mixture to a gentle simmer. Cover and cook for 10 minutes.
If using chicken, add the chunks of chicken thighs to the pot, and stir them into the curry. Cook for another 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the spinach or kale, allowing it to wilt in the hot curry. Season the dish with salt and black pepper to taste.
Remove the pot from heat and garnish the curry with fresh chopped cilantro.
Serve hot over cooked white or basmati rice. Enjoy!
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 7952 mg | 346% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 41.3 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 518 mg | 40% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 5639 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
