Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
Healthy chicken and vegetable curry is great for the family with only a small kick (that can be reduced even further for the non chilli lovers – or ramped up for those that like to sweat).
The healthy curry is full of flavour and packed with vegetables that are bursting with curry flavour. Serve with Last Minute Naan – it’s so easy, no yeast, and complements the curry perfectly. And if you’re after another curry for a busy night, try 30 minute butter chicken… delicious!
More Easy Curry Recipes
- Satay Chicken – a classic chicken curry with a deliciously rich satay peanut sauce
- Rich Beef – an Indian style curry with tender beef and packed with spices
- Thai Red Chicken – fiery classic Thai red curry with chicken and sweet lychees
- Beef Massaman – this is a less spicy version than the traditional Thai-style curry, but also easy to adjust to suit tastes. This curry is a household favourite with tender beef, chunks of soft potato and delicious nutty pops of peanuts!
Ingredients in the Chicken and Vegetable Curry Recipe
- olive oil
- onion
- garlic cloves
- fresh ginger
- fresh chilli (optional)
- ground cumin
- ground coriander
- cinnamon
- skinless chicken breast or thigh
- coconut cream (or milk if preferred)
- vegetables: zucchini, canned tomatoes, cauliflower, kale – these can also be adjusted to accommodate what’s in the fridge
- passata
- salt and pepper to taste
- fresh coriander (cilantro)
- cooked brown rice for serving, if desired
Substitutes for the Healthy Curry Recipe?
The onion, garlic, ginger, fresh coriander and spices are fairly integral to the dish, however the chicken and vegetable curry is so versatile and accommodates so many different vegetables. I would even encourage you to change them if you can use up other veggies you already have. You can also change the chicken to beef, lamb or fish. Or for a vegetarian version, swap the chicken for tofu, chickpeas or lentils.
Below are a list of vegetables I have tried, but try any you think would go with the flavours and textures.
- Sweet potato, carrot,
- Kale, baby spinach
- Snow peas, sugar snap peas, green beans
- Potatoes, eggplant
- Broccoli, cauliflower
Can the Healthy Curry be used for Leftovers?
Yes. Leftover chicken and vegetable curry can be stored in an airtight container in the fridge for up to three days. Like many dishes, curry can taste better the next day, as the flavours have intensified even further. Alternatively, make extra and freeze in containers as individual or family-sized servings. You can also turn the leftovers into a pie!
With its array of spices and nourishing ingredients, this healthy chicken and vegetable curry is great for family and friends. As a quick and easy dish to make, the curry is also perfect any night of the week. It is a hearty dish that always satisfies.
So why not treat yourself to a taste of wholesome indulgence with this nourishing curry recipe? From its nutrient-packed ingredients to its irresistible aroma, it’s a dish that proves curries don’t need to be rich from heavy cream and butter. And there are always options for healthier versions which can be both delicious and satisfying. It’s a win, win!
Healthy Chicken and Vegetable Curry Recipe Nutritional Information
The figures used in the healthy curry recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
Feedback and More
Did you try the healthy chicken and vegetable curry recipe? I would love to hear from you. While you’re on the page, why not leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know. Cheers, Elby!
If you liked this recipe, check out some of my other one pan and one pot recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Healthy Chicken and Vegetable Curry
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 tbsp olive oil
- 1 brown onion - diced
- 2 cloves garlic - minced or finely chopped
- 1 tbsp fresh ginger - minced or finely chopped
- 1 small red chilli - finely chopped (optional)
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp cinnamon
- 800 grams chicken thighs - skinless and boneless, trimmed and diced into 2cm pieces
- 1 zucchini - grated
- 440 grams tomatoes - tinned, crushed or diced
- 480 ml passata
- 2 cups cauliflower - florets
- 2 cups kale - shredded
- 400 ml coconut cream
- salt and pepper - to taste
- 2 tbsp fresh coriander - roughly chopped
Instructions
- Heat oil in a large saucepan over medium-high heat. Add the onion and cook for 1 minute.
- Add the garlic, ginger, chilli and spices. Cook, stirring for 30 seconds, or until fragrant.
- Stir in the chicken pieces, coating with the spices and cook for approximately 5 minutes, or until browned all over.
- Stir in the zucchini, tomatoes and passata. Cover and simmer for approximately 15 minutes or until the chicken is cooked through.
- Stir in the cauliflower, kale and coconut cream and simmer uncovered for a further 5-10 minutes or until the cauliflower is cooked through and the sauce is reduced to the desired consistency.
- Season with salt and pepper and top with coriander to serve.
Nutrition
*Nutrition and calorie figures are estimates only.
