Vegetarian Chicken and Sweet Potato Curry
Indulge in vibrant flavors with this hearty Vegetarian Chicken and Sweet Potato Curry, a plant-based twist on a classic comfort dish. Packed with protein-rich vegetarian chicken pieces, naturally sweet and creamy chunks of sweet potato, and a luscious coconut milk-based curry sauce, this dish is a symphony of warming spices and fresh ingredients. Aromatic garlic, ginger, and curry powder infuse the base with depth, while pops of red bell pepper and peas add color and texture. Simmered to perfection and finished with a zesty splash of lime juice and fresh cilantro, this vegetarian curry is perfect served over fluffy rice for a nourishing, soul-satisfying meal. Ready in just 45 minutes and ideal for weeknight dinners, this recipe is a must-try for those seeking a wholesome, flavor-packed curry experience!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 300 grams vegetarian chicken pieces
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 1 inch piece ginger
- 1 large red bell pepper
- 2 tablespoons curry powder
- 400 ml coconut milk
- 200 ml vegetable broth
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.5 cup fresh cilantro leaves
- 4 cups rice, for serving
Instructions
Peel and dice the sweet potatoes into small cubes about 1 inch in size.
Finely chop the onion, mince the garlic, and grate the ginger.
Slice the red bell pepper into thin strips.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add the garlic and ginger to the pot and sauté for another 1-2 minutes until fragrant.
Stir in the curry powder and cook for 1 minute to release the flavors.
Add the sweet potatoes, red bell pepper, vegetarian chicken pieces, coconut milk, and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, stirring occasionally, until the sweet potatoes are tender.
Add the frozen peas to the curry and cook for another 5 minutes.
Season with salt, black pepper, and lime juice. Adjust seasoning to taste.
Garnish with fresh cilantro leaves.
Serve hot with cooked rice.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 18.2 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 704 mg | 15% | |
*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.
