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Thursday, April 4, 2013

Creamy Curried Chicken and Quinoa


Okay, yes this was a Passover meal for us last weekend, but honestly it's so good, I won't be waiting until next year to make it again.  You could use chickpeas or lentils to make it vegan if you wish, but since it was Passover I was restricted from making any legumes.

Creamy Curried Chicken and Quinoa

1 head cauliflower, cut into florets
1 bunch broccoli, cut into florets
1/2 tsp olive oil
Salt and pepper

1 onion, diced
3 tbls fresh ginger, chopped
3 cloves garlic, minced
1/2 tsp kosher salt
2 tbls madras curry powder (hot or mild)
1 tsp garam masala
1/2 teaspoon asafetida seeds
1/2 cup cider vinegar
1.5 cups unsweetened plain almond (or other non-dairy) milk
1 lb ground chicken (or 1 can/1.5 cups cooked chickpeas or lentils, drained and rinsed)
1 can tomato paste
1.5 cups quinoa

Season cauliflower and broccoli and toss with olive oil.  Lay on foil or parchment lined baking sheet and roast at 350F for about 30 minutes.

Cook quinoa according to package instructions.

In a large skillet or pot, saute onion, garlic, ginger and spices in vinegar until onion is softened.  Add milk and chicken and simmer until chicken is cooked through, stirring often to break up meat.  Add tomato paste and roasted veggies and simmer for another 5-10 minutes.  Stir in quinoa.   Makes 4-6 servings.

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