Cauliflower, Chickpea, and Chicken Coconut Curry

Name: Cauliflower, Chickpea, and Chicken Coconut Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5 Servings
Ingredients: 2 to 3 tablespoons coconut oil; 1 medium/large sweet Vidalia or yellow onion; 1 pound boneless skinless chicken breast; 3 cloves garlic; 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger; 2 teaspoons ground coriander; one 14-ounce can coconut milk; one 15-ounce can chickpeas; 4 to 5 cups cauliflower florets; 1 to 1 ½ cups shredded carrots; 1 to 4 tablespoons Thai red curry paste; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; about 3 to 4 cups fresh spinach leaves; 1 to 2 tablespoons lime juice; ¼ to ⅓ cup fresh cilantro or to taste; 1 to 2 tablespoons granulated or brown sugar; rice

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4.5

135 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
5 Servings
Calories
229 kcal
Course
Lunch

Cauliflower, Chickpea, and Chicken Coconut Curry

Jade Rice

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🧡💚 An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant! Loaded with protein from tender chicken and chickpeas along with cauliflower, carrots, and spinach for incredible texture in every bite! The Thai-inspired coconut milk broth makes this healthy comfort food taste AMAZING!

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Ingredients

Servings

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 ½ 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
½ teaspoon freshly ground black pepper or to taste
about 3 to 4 cups fresh spinach leaves
1 to 2 tablespoons lime juice
¼ to ⅓ 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

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Instructions

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.

Equipments used:

Notes

Storage: Extra curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting the texture of the veggies will be softer if you freeze/thaw them. Reheat leftovers in the microwave for about 30 seconds.
Adapted from Thai Chicken Coconut Curry

Nutrition Information

Show Details

Serving 1serving Calories 229kcal (11%) Carbohydrates 17g (6%) Protein 22g (44%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 58mg (19%) Sodium 628mg (26%) Potassium 821mg (23%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 6974IU (139%) Vitamin C 47mg (52%) Calcium 67mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 5Servings

Amount Per Serving

Calories 229 kcal

% Daily Value*

Serving	1serving
Calories	229kcal	11%
Carbohydrates	17g	6%
Protein	22g	44%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	58mg	19%
Sodium	628mg	26%
Potassium	821mg	17%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	6974IU	139%
Vitamin C	47mg	52%
Calcium	67mg	7%
Iron	1mg	6%