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