Vegetarian Chicken and Sweet Potato Curry

Dive into the comforting flavors of this Vegetarian Chicken and Sweet Potato Curry, a hearty and wholesome dish that’s perfect for any night of the week. Featuring tender vegetarian chicken pieces, creamy coconut milk, and naturally sweet chunks of sweet potatoes, this curry is both satisfying and packed with nutrients. The combination of aromatic garlic, ginger, and curry powder creates a flavorful base, while vibrant red bell peppers and a pop of green peas add a delightful burst of color and texture. Ready in just 45 minutes, this recipe is ideal for quick weeknight dinners and serves beautifully over fluffy rice. Garnished with fresh cilantro and a hint of lime, it’s a plant-based twist on a classic favorite that’s sure to impress vegetarians and curry lovers alike!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Peel and dice the sweet potatoes into small cubes about 1 inch in size.

Step 2

Finely chop the onion, mince the garlic, and grate the ginger.

Step 3

Slice the red bell pepper into thin strips.

Step 4

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 5

Add the garlic and ginger to the pot and sauté for another 1-2 minutes until fragrant.

Step 6

Stir in the curry powder and cook for 1 minute to release the flavors.

Step 7

Add the sweet potatoes, red bell pepper, vegetarian chicken pieces, coconut milk, and vegetable broth to the pot. Stir well to combine.

Step 8

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.

Step 9

Add the frozen peas to the curry and cook for another 5 minutes.

Step 10

Season with salt, black pepper, and lime juice. Adjust seasoning to taste.

Step 11

Garnish with fresh cilantro leaves.

Step 12

Serve hot with cooked rice.

Nutrition Facts

Serving size	(2641.8g)

Amount per serving	% Daily Value*
Calories	2467.3

Total Fat 50.7g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 8377.8mg	0%
Total Carbohydrate 396.8g	0%
Dietary Fiber 35.6g	0%
Total Sugars 68.0g
Protein 103.3g	0%

Vitamin D 0IU	0%
Calcium 519.8mg	0%
Iron 24.3mg	0%
Potassium 2925.9mg	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: 18.6%

Protein: 16.8%

Carbs: 64.6%