Fall Vegetable Curry
Ingredients
4
4 oz
cooked chicken breasts
1 1/2
teaspoons
olive oil
1
cup
diced peeled sweet potato
1
cup
small cauliflower florets
1/4
cup
thinly sliced yellow onion
2
teaspoons
Madras curry powder
1/2
cup
no salt added vegetable broth
1
(15-ounce)
can no salt added chickpeas (garbanzo beans), rinsed and drained
1
(14.5-ounce)
can no salt added diced tomatoes (undrained)
2
tablespoons
chopped fresh cilantro