Plant-based chicken curry with rice & green beans
Plant-based chicken curry with rice & green beans
748kcal Per person
29g Protein
80g Carbs
34g Fat
16g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ onion
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 bell pepper
- 1 tablespoon olive oil (15 ml)
- 3 ounces chicken strips, plant-based (84 g)
- 1 teaspoon curry powder (2 g)
- ½ teaspoon turmeric (1 g)
- 1 pinch cinnamon (1 g)
- 3 fluid ounces coconut milk (90 ml)
- 3 fluid ounces water (90 ml)
- 4 ounces green beans (frozen) (112 g)
Preparing this recipe
- Cook the rice according to the instructions on the package until done.
- Finely chop the onion and press the garlic clove. Grate the ginger and cut the bell pepper into small cubes.
- Heat the oil in a pan. Add the onion, garlic and ginger and cook for 2 minutes. Stir in the bell pepper, curry powder, turmeric and cinnamon and cook for another minute.
- Pour in the coconut milk along with the water and add the green beans. Stir and let simmer with the lid on the pan for about 8 minutes until the vegetables are tender.
- In the last 2-3 minutes, add the plant-based chicken and let it heat through. Remove the lid for the last minute to let the sauce thicken slightly.
- Season the plant-based chicken curry with some pepper and salt and serve with the rice.
Tip van FitChef
If you like it spicy, then fry a finely chopped chili pepper along with the onion.
