Mediterranean Diet Madras Curry

Experience a flavorful fusion of global cuisines with this Mediterranean Diet Madras Curry, a wholesome twist on a classic Indian favorite. This vibrant dish combines the warming spices of madras curry powder, cumin, and turmeric with the heart-healthy principles of the Mediterranean diet, featuring nutrient-rich vegetables like zucchini, bell peppers, and spinach. Tender chicken breast, creamy light coconut milk, and protein-packed chickpeas create a satisfying, balanced meal that’s perfect for weeknight dinners. Finished with a squeeze of zesty lemon juice and a sprinkle of fresh cilantro, this one-pot recipe is as nourishing as it is delicious. Serve it with whole grain couscous or quinoa for a delightful Mediterranean-inspired feast! Ready in an hour, this aromatic delight caters to health-conscious foodies craving bold flavors.

Nutriscore Rating: 90/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 medium bell peppers, chopped (mix of red and yellow)
• 1 medium zucchini, sliced
• 1 large carrot, sliced
• 1 cup cherry tomatoes, halved
• 1 pound chicken breast, boneless and skinless, cut into cubes
• 2 tablespoons madras curry powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 cinnamon stick
• 1.5 cups low-sodium vegetable broth
• 1 cup canned coconut milk, light
• 2 cups fresh spinach leaves
• 1 cup chickpeas, cooked
• 0.5 cup fresh cilantro, chopped
• 2 tablespoons lemon juice
• to taste salt
• to taste black pepper

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, and sauté for another minute until fragrant.

Step 4

Add the bell peppers, zucchini, and carrot. Cook for 5-7 minutes until they begin to soften.

Step 5

Add the cubed chicken breast to the pot, cooking for another 5 minutes until it's lightly browned.

Step 6

Stir in the madras curry powder, cumin powder, coriander powder, turmeric powder, and the cinnamon stick. Cook for 1-2 minutes to let the spices toast lightly.

Step 7

Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a gentle simmer.

Step 8

Add the cherry tomatoes, spinach leaves, and chickpeas. Stir thoroughly into the curry mixture.

Step 9

Cover the pot and allow the curry to simmer for 15 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.

Step 10

Season the curry with salt and black pepper to taste.

Step 11

Just before serving, stir in the lemon juice and sprinkle with fresh chopped cilantro.

Step 12

Serve hot, optionally with whole grain couscous or quinoa for a complete meal.

Nutrition Facts

Serving size	(2199.2g)

Amount per serving	% Daily Value*
Calories	1809.3

Total Fat 67.4g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 757.2mg	0%
Total Carbohydrate 134.2g	0%
Dietary Fiber 40.4g	0%
Total Sugars 36.2g
Protein 176.3g	0%

Vitamin D 4.5IU	0%
Calcium 527.6mg	0%
Iron 23.6mg	0%
Potassium 4539.9mg	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: 32.8%

Protein: 38.1%

Carbs: 29.0%