chicken, sweet potato and cauliflower vindaloo
(1 RATING)
My family really loves Indian flavors, and this recipe is delicious! For a less spicy version, cut cayenne down to a pinch.
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prep time
20 Min
cook time
25 Min
method
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yield
4 serving(s)
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 large onion, chopped
- 1 medium cauliflower, cut into florets
- 2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
- 1 can 14.5 oz. reduced-sodium chicken broth
- 1 can 14.5 oz. diced tomatoes
- 1 cup mint, coarsely chopped
- 2 cups cooked quinoa
How To Make chicken, sweet potato and cauliflower vindaloo
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Step 1Heat 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.
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Step 2Add 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.
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Step 3Add chicken and heat through. Stir in mint and serve over cooked quinoa.
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