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


Chicken, Chickpea and Cauliflower Curry

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 3.43 out of 5)

15 minutes

4 Servings

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 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 3.43 out of 5)

15 minutes

4 Servings


1 teaspoon coconut oil

1/4 cup onion, coarsely chopped

1/2 cup canned chickpeas, rinsed and drained

1 chicken breast, boneless, skinless, cut into 1" pieces

1/2 cup cauliflower florets, coarsely chopped

1/4 cup carrots, cut into rounds

1 tablespoon dried currants or raisins

1/4 teaspoon ground cinnamon

1 tablespoon curry powder

1/8 teaspoon ground turmeric

1 14 oz can unsweetened coconut milk

1 teaspoon salt (more to taste)

1 teaspoon pepper (more to taste)

Water (as needed)



Chicken, Chickpea and Cauliflower Curry
  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for around 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, cauliflower, carrots, currants, cinnamon, curry powder, turmeric, and chicken. Stir to combine.
  4. 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.
  5. Add water (as needed) if curry is too thick.
  6. Season with 1 teaspoon of salt and freshly ground black pepper to taste. Serve and garnish with additional cinnamon, if desired.


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.

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