Chicken, Sweet Potato and Cauliflower Vindaloo
Makes
4
Prep
20
m
Cook
22
m
Ingredients
Directions
- 1 of 3 Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt. Cook for 7 to 8 minutes. Remove to a plate.
- 2 of 3 Add remaining tablespoon of oil, sweet potatoes and onion to skillet and stir-fry for 5 minutes. Add cauliflower and cook 3 minutes. Stir in curry powder, cayenne and the remaining 1/4 teaspoon salt; cook 1 minute. Add broth and tomatoes; cook 5 minutes, covered, stirring occasionally.
- 3 of 3 Add chicken and heat through. Stir in mint and serve over cooked quinoa.
Nutrition Information for Chicken, Sweet Potato and Cauliflower Vindaloo
Servings Per Recipe: 4
Per Serving: 50 g carb., 16 g Fat, total, 458 kcal cal., 31 g pro., 3 g sat. fat, 110 mg chol., 762 mg sodium, 7 g fiber
Servings Per Recipe: 4
Per Serving: 50 g carb., 16 g Fat, total, 458 kcal cal., 31 g pro., 3 g sat. fat, 110 mg chol., 762 mg sodium, 7 g fiber
