Preparation:
1. Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat oil in Dutch oven over medium heat. Add chicken and cook, stirring, 5 to 7 minutes, until golden. Transfer to bowl.
2. Add onions, garlic, ginger and 1/4 cup broth to Dutch oven; cover and cook over medium heat 7 to 8 minutes, until onions are golden. Stir in curry, cumin, red pepper and remaining 1 1/4 teaspoons salt; cook until fragrant, 30 seconds. Stir in remaining broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add cauliflower and carrots; simmer 10 minutes more. Stir in chicken, beans and coconut milk. Simmer, covered, 15 minutes, until vegetables are tender. Stir in green onions. Serve with couscous.
Notes: Boredom can be a dieter's downfall, but not with this recipe. The mix of colorful vegetables, tender chicken and bold spices will perk up your palate while you battle the bulge.
Prep time: 20 minutes Cooking time: 49 to 53 minutes Easy, low-f |
