Cauliflower, Chickpea, and Chicken Coconut Curry
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5 Servings
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Calories
229 kcal
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Course
Lunch
Cauliflower, Chickpea, and Chicken Coconut Curry
Description
Cauliflower, Chickpea, and Chicken Coconut Curry combines diced chicken breast with chickpeas and cauliflower simmered in coconut milk flavored with Thai red curry paste, ground coriander, ginger, and garlic. The dish is cooked in stages, first sautéing the chicken and onions, then adding spices and coconut milk, followed by steaming the cauliflower and chickpeas to tender perfection. Fresh spinach and lime juice are stirred in last, giving the curry a fresh note and wilted leafy texture. The curry's mildly spicy and creamy profile is complemented by the natural sweetness of carrots and subtle herbaceous notes from cilantro garnish.
Its texture balances the firmness of chickpeas and cauliflower florets with the softness of cooked chicken and creamy coconut milk, making it a hearty one-pot meal. The slow steaming ensures the ingredients meld well without becoming mushy.
Serve it with rice, quinoa, or naan to soak up the flavorful sauce. Its ingredients also lend it well to meal prep or leftovers, keeping well refrigerated and reheated gently to preserve texture.
According to the notes, leftovers remain good in the refrigerator up to 5 days and freeze well for up to three months, though vegetable texture softens with freezing. Microwaving for about 30 seconds is recommended for reheating.
Ingredients
- 2 to 3 tablespoons coconut oil olive oil may be substituted
- 1 onion diced small, medium/large sweet Vidalia or yellow onion
- 1 pound chicken breast diced into bite-sized pieces, boneless, skinless
- 3 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger finely chopped, or 1 tablespoon fresh ginger
- 2 teaspoons ground coriander
- coconut milk I used full-fat for a richer/thicker result but lite may be substituted, one 14-ounce can
- chickpeas drained and rinsed (I used no-salt added, one 15-ounce can
- 4 to 5 cups cauliflower about 1 small/medium head of cauliflower, florets
- 1 to 1 ½ cups carrot shredded
- 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 black pepper or to taste, freshly ground
- spinach fresh leaves, about 3 to 4 cups
- 1 to 2 tablespoons lime juice
- ¼ to ⅓ cup cilantro finely chopped for garnishing (basil may be substituted, fresh, or to taste
- 1 to 2 tablespoons granulated sugar optional and to taste, or brown sugar
- rice quinoa, or naan, optional for serving
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.
Notes
- Store leftover curry in an airtight container in the refrigerator for up to 5 days.
- Freeze portions for up to 3 months, but expect softened vegetable texture after thawing.
- Reheat leftovers in the microwave for about 30 seconds to warm evenly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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