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Chicken, Chickpea and Cauliflower Curry
When it’s cold outside, we start to crave bowls of steaming curry.
(Of course, in India, everyone eats curry when it’s hot, so it’s totally personal and cultural preference. You do you.)
This recipe covers a pile of healthy vegetables with flavorful curry sauce for a hearty, warming meal.
Make it completely plant based by leaving out the chicken.
(1 votes, average: 5.00 out of 5)15 minutes
4 Servings
Ingredients
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook for around 5 minutes, or until softened.
- 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, turmeric, and chicken. Stir to combine.
- Cover and let cook for 5 minutes, reduce heat to simmer, remove lid and cook 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 freshly ground black 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, and curry contains the best of the best—both turmeric and cinnamon. This dish also comes with plant protein and cauliflower, the most versatile of veggies, which is an excellent source of vitamin C and other nutrients.
