Grandma’s Chicken Curry with Rice and Vegetables

STOUFFER'S
12Ingredients
50Minutes
280Calories

Ingredients

US|METRIC
  • 1 Family-Size Stouffer’s Grandma’s Chicken and Vegetable Rice Bake
  • 1 tablespoon olive oil
  • 1 small yellow onion (diced)
  • 1 inch ginger (peeled and minced)
  • 1 tablespoon yellow curry powder
  • 1 can light coconut milk
  • 2 cups spinach (chopped)
  • 1 carrot (shredded)
  • 1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons cilantro (chopped)
  • 1/2 jalapeño (a small, finely diced)
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    Directions

    1. Defrost Stouffer’s Grandma’s Chicken and Vegetable Rice Bake.
    2. Heat olive oil in a large pan on a medium heat. Sauté onion, ginger, and curry powder until the onion is translucent (about 5 minutes).
    3. Stir in the light coconut milk and simmer for 5 minutes.
    4. Mix in Stouffer’s Grandma’s Chicken and Vegetable Rice Bake (Family Size) until well incorporated and bring back to a simmer about 10 minutes. Then, fold in the chopped spinach and continue to simmer until the spinach is wilted (about 1 minute).
    5. To serve, turn the curry out in to a large serving bowl, and garnish with the diced jalapeno, shredded carrots, chopped cilantro and lime.
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    NutritionView More

    280Calories
    Sodium38% DV920mg
    Fat42% DV27g
    Protein6% DV3g
    Carbs3% DV10g
    Fiber12% DV3g
    Calories280Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat21g105%
    Trans Fat
    Cholesterol
    Sodium920mg38%
    Potassium430mg12%
    Protein3g6%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A80%
    Vitamin C15%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.