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This is my new go-to meal. It’s quick, easy, yummy, and a great way to sneak in some extra veggies.
Preheat oven to 400ºF. Place cauliflower on a tin foil-covered baking sheet, sprinkle with salt, and roast for about 15 minutes until edges are browned.
In a large skillet, heat oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 7 minutes. Add the scallion whites, curry paste, garlic and ginger and cook, stirring, for 30 seconds.
Crumble the chicken into the pan, season with salt and pepper and mix well. Cook, stirring occasionally, until the meat is cooked through, about 5 minutes. Stir in the peas and gently simmer until warmed through, about 5 minutes. Remove from heat and add in the yogurt. Stir in half of the scallion greens. Top with the remaining scallion greens and serve with the warm naan.
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