Ingredients:
- 2 chicken breasts, sliced
- 2-1/2 tsp. canola oil, divided
- 1 small red pepper, cut into strips
- 1 small onion, cut into strips
- 1-1/2 TBSP. fresh ginger root, peeled and minced
- 1 TBSP. minced garlic
- 1 TBSP. curry powder
- 3/4 tsp. salt (or to taste)
- 1/8 tsp. ground red pepper (or to taste)
- 4 c. cauliflower, cut into small florets
- 1 can light coconut milk, unsweetened
- 1/4 pound raw green beans, cut into 2” pieces
- 1/3 c. cilantro, chopped
Directions:
Heat 1-1/2 tsp. oil in skillet and cook chicken over medium heat. Add rest of oil and add onion, bell pepper, ginger and garlic, reduce to medium and cook stirring occasionally until vegetables are almost tender. Stir in curry powder, salt and ground red pepper. Add cauliflower and coconut milk, bring over to a boil on medium heat. Add green beans, cover and cook, stirring occasionally for about 10 minutes. Remove skillet from heat, stir in cilantro. (Serves 4)
