Chicken Currey A La Chef Meg

Ingredients

1/2 Tbs canola or olive oil

1 C carrots, chopped

1/2 onion, sliced

1 1/2 gralic cloves, minced

1 Tbs curry powder

1/4 tsp cayenne powder

1/4 tsp turmeric

1 bay leaf

1 lb chicken thighs, skinless and boneless, cut into bite-sized pieces

1 C green beans, fresh or frozen

1 1/2 C chickpeas [1 can]

1/2 C sun-dried tomatoes, chopped

1 C vegetable stock, low-sodium

1/2 C peas, frozen

1/4 C coconut milk, light

An Adaptation Of Chef Meg's Vegetable Curry With Chicken, Sweet Potatoes, And Sun-dried Tomatoes

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