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RECIPES

Curried Cauliflower & Chickpea Stew

servings
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Ingredients

1 cups Canola oil
1/2 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 qt. Onions, chopped
1 cups Garlic, minced
4-1/2 cups Gingerroot, minced
2 cups Curry powder
1-1/2 cups Ground cumin
3 qt. Small cauliflower florets
3 qt. Canned no-salt-added diced tomatoes, undrained
1-2/3 qt. Canned no-salt-added chickpeas (garbanzo beans), rinsed
1/4 cups Water
1/3 cups Fresh cilantro, chopped

Instructions

Preparation Steps
  • Heat
    Oil in large nonstick skillet on medium-high heat. Add chicken, onions and garlic; cook 3 min. or until chicken is evenly browned, stirring constantly. Stir in ginger, curry powder and cumin; cook 1 min.
  • Add
    Cauliflower, tomatoes, chickpeas and water; bring to boil. Simmer on medium-low heat 10 to 15 min. or until cauliflower is tender and chicken is done, stirring occasionally. Remove from heat.
  • Stir
    In cilantro and Miracle Whip until well blended.
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