Name: Chicken, Sweet Potato and Cauliflower Vindaloo
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: 2 tablespoons vegetable oil; 1 pound boneless, skinless chicken thighs; ½ 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; ½ teaspoon cayenne pepper; 1 14.5 ounce can reduced-sodium chicken broth; 1 14.5 ounce can diced tomatoes; ½ cup mint, coarsely chopped; 2 cups cooked quinoa

Add 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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Chicken, Sweet Potato and Cauliflower Vindaloo

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