Curried Cauliflower & Chickpea Stew

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rate/review

prep time

10 min

total time

30 min

makes

4 servings, 1-1/2 cups (375 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1 Tbsp. canola oil

1/2 lb. (225 g) boneless skinless chicken breasts, cut into 1/2-inch pieces

1 onion, chopped

3 cloves garlic, minced

4-1/2 tsp. minced gingerroot

2 tsp. curry powder

1-1/2 tsp. ground cumin

3 cups small cauliflower florets

1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained

1 can (14 fl oz/398 mL) no-salt-added chickpeas (garbanzo beans), rinsed

1/4 cup water

1/3 cup chopped cilantro

1/4 cup Miracle Whip Calorie Wise Dressing

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add chicken, onions and garlic; cook 3 min. or until chicken is browned, stirring occasionally. Stir in ginger, curry powder and cumin; cook and stir 1 min.

ADD next 4 ingredients; stir. Bring to boil; simmer on medium heat 10 min. or until chicken is done and cauliflower is tender, stirring occasionally.

REMOVE from heat. Stir in cilantro and dressing until well blended.

kraft kitchens tips

Make Ahead

Stew can be made ahead of time, omitting the cilantro and dressing. Cool, then refrigerate up to 2 days. When ready to serve, cook on medium-low heat until heated through, stirring occasionally. Stir in cilantro and dressing.