4.5 from 135 votes
Cauliflower, Chickpea, and Chicken Coconut Curry
This curry blends tender chicken breast with cauliflower florets and chickpeas in a rich coconut milk base, accented by Thai red curry paste for a balanced spice. The addition of fresh spinach and lime juice brightens the dish, while coriander and ginger add warmth and depth. This stew-like curry steams until the vegetables are tender without breaking down, producing a creamy texture that holds well on reheating. It offers a wholesome meal served alongside rice, quinoa, or naan, suitable for a filling lunch or dinner.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
5
Servings
Calories:
229 kcal
Course:
Lunch
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 Servings
Amount Per Serving
Calories 229
% 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.