1 large onion, chopped
1 Tbsp olive oil
2 packages frozen cauliflower, cut into 1-inch chucks
1 large potato, cut into 1-inch chunks and cooked
1 can chick peas, rinsed and drained
1 jar Newman's Own® Pineapple or Roasted Garlic Salsa
¼ cup water
2 Tbsp curry paste*
1 package frozen peas or lima beans
2 Tbsp chopped fresh cilantro leaves
In nonstick, 12-inch skillet, cook onion in oil over medium heat until tender, 12 to 15 minutes, stirring occasionally. Add frozen cauliflower and cook 5 to 6 minutes, until thawed.
Add cooked potato, chick peas, salsa, water and curry paste. Cook, uncovered, 5 minutes over medium heat. Stir in peas and salt to taste, heat through.
Sprinkle with chopped cilantro to serve.
*Curry paste can be purchased in the ethnic goods aisle in some supermarkets.
Print this recipe Print