Hearty low-calorie recipes

Vegetable and chicken fillet curry with spinach

Or do you like curry? I really! Another easy-to-prepare and delicious recipe.

Vegetable and chicken fillet curry with spinach
Servings3 Servings
CategoryDifficultyEasy
Ingredients
 400 g Frozen pea-carrot mixture
 250 g Chicken fillet
 225 g Canned Turkish peas
 200 ml Coconut milk (17-19%)
 170 g Bell pepper
 150 g Celery or potash
 100 g Onion
 100 g Tomato
 60 g Spinach
 35 g Curry paste (I use yellow AROY-D)
 15 g Garlic
 5 g Oil
 Salt, pepper, adjika, mustard
Preparation
1

Chicken fillet marinated in adjika and mustard. I do it the night before, but can also be some 1 hour before cooking.

2

Cut the fillet into small pieces and place in a pan. Fry lightly and add sliced kale, frozen vegetables, onions and garlic.

3

While the fillet is baking, cut the peppers and tomatoes, pour off the excess liquid from the Turkish peas.

4

A little later, add the peppers, Turkish peas, all the spices and salt to taste.

5

Stew everything a little, then add the curry, coconut milk and spinach. Stew ready.

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Nutrition Facts

Serving Size 1700

Servings 3


Amount Per Serving
Calories 408
% Daily Value *
Total Fat 16g25%
Total Carbohydrate 35.4g12%
Protein 32.5g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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