Minutes Prep time: 25
Minutes Total time: 45
Servings: 6
Difficulty: Intermediate
1 pkg (10 oz each) Gardein® Lightly Seasoned Chick'n Scallopini
1 large onion, thinly sliced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 medium red, yellow and/or orange bell peppers, cut into short strips
1 tablespoon olive oil
1 can (14 oz each) coconut milk
1 tablespoon agave sweetener
2 tablespoons yellow curry powder
2 tablespoons all-purpose flour
1 large head cauliflower, cut into small florets
2 tablespoons finely chopped fresh cilantro
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 61 mg | 6% |
| Carbohydrate | 24 g | 8% |
| Cholesterol | 0 | |
| Total Fat | 22 g | 33% |
| Iron | 5 mg | 25% |
| Calories | 313 kcal | 16% |
| Sodium | 269 mg | 11% |
| Protein | 13 g | 26% |
| Saturated Fat | 13 g | 65% |
| Sugars | 10 g | 1% |
| Vitamin C | 154 mg | 256% |
Cook Gardein® Chick'n Scallopini according to package directions. Let cool slightly, then shred into small pieces; set aside.
Heat olive oil over medium heat in large deep nonstick skillet and cook onion, garlic, ginger and peppers, stirring occasionally, 5 minutes or until softened.
Add coconut milk, agave, curry, flour and stir well. Bring to a boil and add cauliflower florets. Reduce heat to low and simmer covered 15 minutes or until cauliflower is tender. Add shredded chick'n and simmer an additional 5 minutes. Season to taste with salt and pepper and garnish with cilantro.
Chick'n and Cauliflower Curry
