Somethin' Yummy

Today I am making this for supper

My Mom sent me the recipe.

At first I was all

'nuh uh'.

I reaaaaally don't like cauliflower.

I will eat it raw with dip.

If I have to.

But cooked cauliflower makes me want to

heave ho.

*sorry I wasn't calling you a ho*

You know what I meant.

So it turns out it tastes super super good!

I just made some for tonight's supper.

I highly recommend you give it a whirl.

Then I proceeded to pour boiling water on my hand

while making jello.

I recommend you leave that part out.

Curried Cauliflower and Chickpea Stew

1 Tbsp. canola oil

1/2 lb. (225 g) boneless skinless chicken breasts, cut into 1/2-inch pieces

1 onion, chopped

3 cloves garlic, minced

4-1/2 tsp. minced gingerroot

2 tsp. curry powder

1-1/2 tsp. ground cumin

3 cups small cauliflower florets

1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained

1 can (14 fl oz/398 mL) no-salt-added chickpeas (garbanzo beans), rinsed

1/4 cup water

1/3 cup chopped cilantro

1/4 cup Miracle Whip Calorie-Wise Dressing

make it

HEAT oil in large nonstick skillet on medium-high heat. Add chicken, onions and garlic; cook 3 min. or until chicken is browned, stirring occasionally. Stir in ginger, curry powder and cumin; cook and stir 1 min.

ADD next 4 ingredients; stir. Bring to boil; simmer on medium heat 10 min. or until chicken is done and cauliflower is tender, stirring occasionally.

REMOVE from heat. Stir in cilantro and dressing until well blended.

~ Courtesy of Kraft Canada