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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Heat the vegetable oil in a large pot or deep skillet over medium heat.

Step 2

Add the chopped onions to the pot and sauté until they are golden and softened, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4

Add the curry powder, turmeric, cumin, and cayenne pepper (if using), stirring to coat the onion mixture in the spices.

Step 5

Mix in the diced tomatoes and cook for 3 minutes, allowing them to soften and release their juices.

Step 6

Pour in the coconut milk and vegetable or chicken stock, stirring to combine.

Step 7

Add the cubed potatoes and sliced carrots, and bring the mixture to a gentle simmer. Cover and cook for 10 minutes.

Step 8

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.

Step 9

Stir in the spinach or kale, allowing it to wilt in the hot curry. Season the dish with salt and black pepper to taste.

Step 10

Remove the pot from heat and garnish the curry with fresh chopped cilantro.

Step 11

Serve hot over cooked white or basmati rice. Enjoy!

Nutrition Facts

Serving size	(2775.2g)

Amount per serving	% Daily Value*
Calories	2748.2

Total Fat 86.5g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 525mg	0%
Sodium 7951.7mg	0%
Total Carbohydrate 328.2g	0%
Dietary Fiber 23.0g	0%
Total Sugars 41.3g
Protein 166.2g	0%

Vitamin D 35IU	0%
Calcium 518.3mg	0%
Iron 33.2mg	0%
Potassium 5639.4mg	0%

*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.

Source of Calories

Fat: 28.2%

Protein: 24.1%

Carbs: 47.6%