Cauliflower & Chickpea Coconut Curry
Preheat oven 425°F. In a shallow roasting pan combined 4 cups cauliflower florets; one 15 1/2-oz. can chickpeas, rinsed and drained; and 2 tablespoons olive oil. Roast cauliflower and chickpeas, uncovered, 30 minutes, stirring twice. Meanwhile, in a small saucepan heat one frozen portion Coconut Curry Sauce, covered, over medium-low 10 minutes or until bubbly, stirring occasionally. Stir in 1 cup frozen peas; cook 1 minute. Add sauce mixture to cauliflower mixture in shallow roasting pan; toss to coat. If desired, serve over baked sweet potatoes or hash browns. If desired, stir together 1/2 cup plain Greek yogurt and 1/2 teaspoon lime zest; spoon over each serving. Serves 4.Nutrition analysis per serving: 304 calories, 10 g protein, 30 g carbohydrate, 18 g total fat (8 g sat. fat), 0 mg cholesterol, 8 g fiber, 8 g total sugar, 21% Vitamin A, 75% Vitamin C, 662 mg sodium, 7% calcium, 20% iorn
Chicken and Sweet Pepper / Not Using
In a large saucepan cook one frozen portion vindaloo sauce, uncovered, over medium-high heat until bubbly, stirring occasionally. Reduce heat and simmer 8 minutes. Meanwhile, cut 1 rotisserie chicken into pieces and slice 1 yellow or orange sweet pepper into strips. Add chicken and sweet pepper to the vindaloo sauce. Cook 7 minutes or until sweet pepper is tender. If desired, sprinkle with chopped cilantro or mint and serve with naan bread. Makes 5 to 6 servings.
