Root Vegetable and Chicken Curry

Root Vegetable and Chicken Curry

This root vegetable and chicken curry is a cozy one-pot meal that comes together quickly with just a little bit of prep. Double the recipe for big-batch cooking, it freezes perfectly. Serve with rice, quinoa or just some naan for sopping up that rich curry gravy.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 1 tbsp (15 mL) olive oil
  • 1 sweet onion, chopped
  • 8 boneless skinless chicken thighs, quartered
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2.5 mL) garlic powder
  • 1/2 tsp (2.5 mL) ground ginger
  • 1/4 tsp (1.25 mL) cumin
  • 1.5 tbsp (15 mL) curry powder
  • 2 medium yellow potatoes, peeled and diced
  • 2 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 2 cups (500 mL) sodium-reduced chicken broth
  • 2 tbsp (30 mL) lime juice
  • 1 tbsp (15 mL) cornstarch
  • 1.5 cups (250 mL) packed baby spinach

Instructions

  1. Heat oil in a large pot over medium heat.  Add onion and sauté until it begins to soften, about 3 minutes. 

  2. Add chicken, sprinkle with salt, coriander, garlic powder and cumin and sauté 5 minutes, stirring occasionally. 

  3. Stir in curry powder, cook for 2 minutes to toast. Add in potato, carrot and parsnip. Add chicken broth, increase heat to high and bring to a boil. Reduce to medium-low, cover and simmer for 15 minutes.  Uncover, increase heat to medium and cook until potatoes and parsnips are tender, stirring occasionally, about 10 minutes.

  4. In a small bowl, stir lime juice with cornstarch until dissolved. Stir in to chicken mixture and simmer until thickened, about 1 minute. Remove pot from heat and stir in spinach.

Nutrition Info

  • Amount
  • Calories 444
  • Protein 42.4 g
  • Fat 18.2 g
  • Saturated Fat 0.6 g
  • Carbohydrate 34.7 g
  • Fibre 5.3 g
  • Sugar 8 g
  • Cholesterol 0 mg
  • Sodium 648 mg
  • % Daily Value
  • Potassium 23
  • Calcium 7
  • Iron 12
  • Vitamin A 116
  • Vitamin C 47
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc

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