Curry in a Hurry: East Meets West

When I was pregnant, I often found myself craving the rich, flavorful dishes from my travels to the East. But with gestational diabetes, I had to be careful. That’s when I came up with this Curry in a Hurry. It was a quick and easy dish that satisfied my cravings without spiking my blood sugar. Plus, it was a hit with my family too!

Created by Amanda D’Souza

Reviewed by Registered Dietitian Sarah Tappan

Curry in a Hurry: East Meets West

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins
Servings: 4


A quick and easy curry dish that combines tender chicken, vibrant vegetables, and a flavorful curry sauce, all while being gestational diabetes-friendly.



  1. Heat the olive oil in a pan over medium heat. Add the chicken breasts, season with salt and pepper, and cook until no longer pink in the middle. Remove from the pan and let them rest for a few minutes, then slice into thin strips

  2. In the same pan, add the mixed vegetables and cook until they're tender

  3. Return the sliced chicken to the pan with the vegetables. Pour the curry sauce over the top and stir to combine

  4. Cook for a few more minutes, until everything is heated through

  5. Serve your curry over a bed of brown rice, white rice, or cauliflower rice, depending on your dietary needs. Enjoy!


Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.

Keywords: Gestational diabetes, Quick curry, Chicken and vegetable curry, Diabetes-friendly curry, Healthy curry recipes, Gestational diabetes diet, Pregnancy cravings, East meets West

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