4 Tbsp Light Olive oil
3 medium onions, coarsely chopped
4 cloves garlic, smashed and minced
4 carrots, sliced
1-2 lbs boneless chicken thighs, cubed
2 cups water or chicken broth
2 large potatoes, cubed
1 Tbsp salt
1/2 of an 8oz can tomato sauce) 4 Tbsp, no more!
1 tsp garlic powder
1 tsp ginger powder
1-2 Tbsp curry powder (1 Tbsp is not too spicy for the kids)
Some frozen peas, or canned peas, drained
1/2 - 1 head Cauliflower, coarsely chopped
One (15oz) can garbanzo beans, rinsed and drained
1/2 cup Butter (optional)
Instructions:
In a large dutch oven, saute onions and garlic in olive oil. Cook until onions are tender.
Add carrots and chicken. Saute 5 minutes.
Add water or broth.
Add potatoes and salt.
Stir and cover. Simmer until potatoes are almost tender.
Add tomato sauce, garlic powder, and curry powder.
Add Peas and Cauliflower.
Add extra water to just cover the vegetables.
Simmer until veggies are tender. The potatoes want to be firm but not overcooked.
Add butter and garbanzo beans.
Taste and adjust seasonings, adding extra salt, garlic, and curry if needed
Serve hot as-is, topped with sour cream
or serve with
Brown Rice
White rice or
Riced Cauliflower
