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Cauliflower, Chickpea, and Chicken Coconut Curry Recipe

Name: Cauliflower, Chickpea, and Chicken Coconut Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 2 to 3 tablespoons coconut oil (olive oil may be substituted); 1 medium/large sweet Vidalia or yellow onion, diced small; 1 pound boneless skinless chicken breast, diced into bite-sized pieces; 3 cloves garlic, finely minced or pressed; 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped; 2 teaspoons ground coriander; one 14-ounce can coconut milk (I used full-fat for a richer/thicker result but lite may be substituted); one 15-ounce can chickpeas, drained and rinsed (I used no-salt added); 4 to 5 cups cauliflower florets (about 1 small/medium head of cauliflower); 1 to 1 1/2 cups shredded carrots; 1 to 4 tablespoons Thai red curry paste, or to taste (I used about half of the jar for this recipe, approximately 1/3 cup but adore spicy bold flavors); 1 teaspoon kosher salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; about 3 to 4 cups fresh spinach leaves; 1 to 2 tablespoons lime juice; 1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted); 1 to 2 tablespoons granulated or brown sugar, optional and to taste; rice, quinoa, or naan, optional for serving

Averie Cooks

Cauliflower, Chickpea, and Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! The Thai-inspired coconut milk broth makes this healthy comfort food taste AMAZING!!

Ingredients

2 to 3 tablespoons coconut oil (olive oil may be substituted)

1 medium/large sweet Vidalia or yellow onion, diced small

1 pound boneless skinless chicken breast, diced into bite-sized pieces

3 cloves garlic, finely minced or pressed

2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped

2 teaspoons ground coriander

one 14-ounce can coconut milk (I used full-fat for a richer/thicker result but lite may be substituted)

one 15-ounce can chickpeas, drained and rinsed (I used no-salt added)

4 to 5 cups cauliflower florets (about 1 small/medium head of cauliflower)

1 to 1 1/2 cups shredded carrots

1 to 4 tablespoons Thai red curry paste, or to taste (I used about half of the jar for this recipe, approximately 1/3 cup but adore spicy bold flavors)

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

about 3 to 4 cups fresh spinach leaves

1 to 2 tablespoons lime juice

1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)

1 to 2 tablespoons granulated or brown sugar, optional and to taste

rice, quinoa, or naan, optional for serving

Method

To a large skillet, add the oil, onion, chicken, and sauté over medium-high heat until the onion begins to soften and the chicken is cooked through about 5 minutes; stir and flip intermittently to ensure even cooking.

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Add the coconut milk, chickpeas, cauliflower, carrots, Thai curry paste, salt, pepper, stir to combine, reduce the heat to medium or medium-low, cover the skillet, and allow the mixture to steam, or until cauliflower is as tender as desired. For me, 5 minutes is sufficient.

Add the spinach, lime juice, cilantro, and stir to combine. Cook until the spinach has wilted and is tender, about 1 to 2 minutes.

Taste and optionally add the sugar as well as possibly additional curry paste, salt, pepper, etc. to taste. Serve immediately. Curry will keep airtight in the fridge for up to 1 week.

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