This week’s most requested recipes from my posts were the Papaya Chicken and the Indian-Spiced Eggplant & Cauliflower Stew. Enjoy!

Papaya Chicken

Yield: 4 servings

Ingredients:
2 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 1-inch piece of ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1-1.5 pound chicken breast, boneless/skinless, cut into 1-inch pieces
1/2 cup plain yogurt
1 cup papaya, but into 1-inch pieces
salt and pepper to taste

Directions:
Place large skillet over medium-high heat and add olive oil. Add onion, garlic, and giner, and saute ~4 minutes until lightly golden. Add cumin and coriander, stir for ~30 seconds to bloom the spices then add chicken. Cook ~8 minutes until chicken is cooked though. Stir in yogurt, salt, and pepper, and serve with whole grain side, such as brown rice or quinoa.

Indian-Spiced Eggplant & Cauliflower Stew

Yield: 4 servings

Ingredients:
2 Tbsp canola oil
2 Tbsp curry powder
1 tsp garam masala
1 large onion, sliced
3 cloves garlic, minced
1 1-inch piece of ginger, grated
1/2 teaspoon salt
1-pound eggplant, cut into 1-inch chunks
1 head of cauliflower, cut into florets
1 28-ounce can diced tomatoes
1 15-ounce can low sodium garbanzo beans
1/2 to 3/4 cup vegetable stock
1/2 to 3/4 cup plain yogurt

Directions:
Heat large pot or dutch oven over medium heat, add canola oil, curry powder, and garam masala and saute ~30 seconds to bloom spices. Add onion, garlic, ginger, and salt, and saute until softened, 3-4 minutes. Add eggplant, cauliflower, tomatoes, beans, and stock. Bring to a simmer, cover, and cook until vegetables are tender, ~20-25 minutes. Serve with a spoonful of yogurt.