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Chicken, Chickpea and Cauliflower Curry

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 3.70 out of 5)

15 minutes

4 Servings

Chicken, Chickpea and Cauliflower Curry

Categories > Dairy Free, Dinner, Entrees, Gluten Free, Grain Free, High Protein, Sugar Free

When it gets colder outside, we start to crave bowls of steaming curry. Of course, in India everyone eats curry even when it’s hot outside, so this delicious recipe can be a year-round treat if you prefer. You do you.

This recipe combines a heap of healthy vegetables with chicken and flavorful curry sauce for a hearty, warming meal. The chickpeas are packed with nutritious prebiotic fiber (about 7 grams per half cup), which is excellent for gut health. The carrots are a great source of beta carotene for eye health, plus fiber, vitamin K, potassium, and antioxidants for heart health. The added turmeric in this recipe delivers a final, anti-inflammatory wallop and powerful antioxidants to fight free radicals.

RELATED: 5 Easy Ways to Add Turmeric to Your Diet

Bonus: You can also easily make this hearty meal completely plant-based by leaving out the chicken.

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 3.70 out of 5)

15 minutes

4 Servings

Ingredients

1 (14-ounce) can unsweetened coconut milk

1/2 cup canned chickpeas, rinsed and drained

1/2 cup cauliflower florets, coarsely chopped

1/4 cup carrots, cut into rounds

1 teaspoon coconut oil

1 tablespoon dried currants or raisins

1/4 teaspoon ground cinnamon

1/8 teaspoon ground turmeric

1 tablespoon curry powder

1 chicken breast, boneless, skinless, cut into 1-inch pieces

1 teaspoon salt (more to taste)

1 teaspoon freshly ground black pepper (more to taste)

Water (as needed)

 

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for about 5 minutes, or until softened.
  2. Add the coconut milk and bring to a boil.
  3. When the liquid comes to a boil, add the chickpeas, chicken, cauliflower, carrots, currants, cinnamon, curry powder and turmeric. Stir to combine.
  4. Cover and let cook for 5 minutes, reducing heat to simmer.
  5. Remove lid and cook another 8 to 10 minutes, or until the cauliflower is soft and the liquid is mostly absorbed.
  6. Add water (as needed) if curry is too thick.
  7. Season with 1 teaspoon of salt and pepper to taste. Serve and garnish with additional cinnamon, if desired.

WHY WE LOVE THIS RECIPE

We love spices because they add flavor and are packed with antioxidant power. Curry contains the best of the best—both turmeric and cinnamon. This dish also comes with plant protein from chickpeas and cauliflower, the most versatile of veggies and an excellent source of vitamin C and other nutrients.

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