Cauliflower, Chickpea, and Chicken Coconut Curry
Indulging in a warm bowl of Cauliflower, Chickpea, and Chicken Coconut Curry is like wrapping yourself in a cozy blanket on a chilly evening. This vibrant dish is not only a feast for the eyes but also a delightful medley of flavors that will transport your taste buds to a far-off land. With juicy chicken, creamy coconut milk, hearty chickpeas, and nutritious cauliflower, this curry is a wholesome meal that checks all the boxes—delicious, nutritious, and satisfying.
Whether you’re trying to impress guests or simply enjoying a quiet dinner at home, this curry is sure to be a hit. Let’s explore why this dish deserves a spot on your dinner table.
Top Reasons to Make Cauliflower, Chickpea, and Chicken Coconut Curry
- Flavor Explosion: The combination of spices and coconut milk creates a rich and aromatic curry that tantalizes the taste buds.
- Nutritious Ingredients: Packed with protein from chicken and chickpeas, fiber from cauliflower and spinach, and essential vitamins, this dish is as healthy as it is tasty.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
- Versatile: You can easily customize this curry to suit your dietary preferences or ingredient availability.
- Meal Prep Friendly: This dish stores well, making it ideal for meal prep or leftovers.
What You’ll Gather
- 2 to 3 tablespoons coconut oil (or olive oil as a substitute)
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 3 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons ground coriander
- One 14-ounce can coconut milk (full-fat for richness or lite as a substitute)
- One 15-ounce can chickpeas, drained and rinsed (no-salt added recommended)
- 4 to 5 cups cauliflower florets (about 1 small/medium head of cauliflower)
- 1 to 1 ½ cups shredded carrots
- 1 to 4 tablespoons Thai red curry paste, or to taste
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- About 3 to 4 cups fresh spinach leaves
- 1 to 2 tablespoons lime juice
- ¼ to ½ cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
- 1 to 2 tablespoons granulated or brown sugar, optional and to taste
- Rice, quinoa, or naan for serving, optional
Recommended Tools
- Large Pot or Dutch Oven: Ideal for simmering the curry and allowing flavors to meld.
- Wooden Spoon: Perfect for stirring without damaging your pot.
- Chopping Board and Knife: Essential for prepping your vegetables and meat.
- Measuring Cups and Spoons: To ensure you get the right amount of spices and ingredients.
- Serving Spoon: For ladling out the delicious curry into bowls.
Cauliflower, Chickpea, and Chicken Coconut Curry in Steps
Step 1: Prepare the Ingredients
Start by gathering all your ingredients and chopping the onion, garlic, ginger, and vegetables. Dice the chicken breast into bite-sized pieces to ensure even cooking.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat 2 to 3 tablespoons of coconut oil over medium heat. Once melted, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for an additional minute until fragrant.
Step 3: Cook the Chicken
Add the diced chicken breast to the pot, seasoning with salt and pepper. Cook the chicken for about 6-7 minutes, stirring occasionally, until it’s browned and cooked through.
Step 4: Add the Spices
Stir in the ground coriander and Thai red curry paste, mixing well to coat the chicken. Let the spices toast for about 1-2 minutes to enhance their flavors.
Step 5: Pour in the Coconut Milk
Add the coconut milk to the pot, scraping any browned bits from the bottom. Stir to combine, bringing the mixture to a gentle simmer.
Step 6: Add the Chickpeas and Cauliflower
Incorporate the drained chickpeas and cauliflower florets into the curry. Allow everything to simmer for about 10 minutes, or until the cauliflower is tender.
Step 7: Finish with Spinach and Carrots
Add the shredded carrots and fresh spinach leaves, stirring until the spinach wilts. Adjust seasoning with additional salt, pepper, and lime juice to taste.
Step 8: Garnish and Serve
Serve the curry hot, garnished with chopped cilantro (or basil) and a sprinkle of granulated sugar if desired. Pair it with rice, quinoa, or naan for a complete meal.
Variations for Dietary Needs
- Vegetarian Option: Substitute chicken with extra chickpeas or tofu for a plant-based version.
- Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
- Low-Carb: Serve the curry over cauliflower rice instead of traditional rice for a low-carb option.
- Curry Paste Variation: Adjust the level of spiciness by varying the amount of Thai red curry paste or using a milder curry paste.
Troubles You Can Avoid
- Overcooking the chicken can lead to dryness; ensure it’s cooked just until no longer pink.
- Don’t skip the step of letting the spices toast; this enhances their flavor significantly.
- Use full-fat coconut milk for a creamier texture; lite coconut milk can lead to a thinner consistency.
- Adjust the salt and lime juice to balance flavors before serving; taste as you go!
Save It for Later
This Cauliflower, Chickpea, and Chicken Coconut Curry is perfect for meal prep! Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a splash of coconut milk or water to loosen it up if needed. You can also freeze portions for a quick meal later on; just remember to let it cool completely before freezing.
FAQ
Can I make this curry vegan?
Absolutely! Simply replace the chicken with extra chickpeas or tofu and use vegetable broth instead of chicken broth for added flavor.
How can I make this dish spicier?
Increase the amount of Thai red curry paste according to your spice tolerance or add fresh chili peppers for an extra kick!
Can I use frozen cauliflower and spinach?
Yes! Frozen vegetables can be used, but make sure to thaw and drain them before adding them to the curry to avoid excess moisture.
What should I serve with this curry?
This curry pairs beautifully with rice, quinoa, or warm naan. You can also enjoy it over a bed of fresh greens for a lighter option.
More Recipes You’ll Love
- Creamy Tomato Basil Pasta
- Spicy Chickpea and Spinach Stew
- Vegetable Biryani with Raita
- Lentil Soup with Lemon and Kale
In Closing
Creating a dish that embodies warmth and comfort doesn’t have to be complicated. This Cauliflower, Chickpea, and Chicken Coconut Curry is a perfect example of how simple ingredients can come together to create something extraordinary. With its layers of flavor and heartiness, it’s a recipe that not only nourishes the body but also fills the soul. Give it a try tonight, and let the delightful aroma fill your kitchen, inviting all to the table for a truly memorable meal. Enjoy every bite!
Cauliflower, Chickpea, and Chicken Coconut Curry
Ingredients
Equipment
Method
- Start by gathering all your ingredients and chopping the onion, garlic, ginger, and vegetables. Dice the chicken breast into bite-sized pieces to ensure even cooking.
- In a large pot or Dutch oven, heat 2 to 3 tablespoons of coconut oil over medium heat. Once melted, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the diced chicken breast to the pot, seasoning with salt and pepper. Cook the chicken for about 6-7 minutes, stirring occasionally, until it’s browned and cooked through.
- Stir in the ground coriander and Thai red curry paste, mixing well to coat the chicken. Let the spices toast for about 1-2 minutes to enhance their flavors.
- Add the coconut milk to the pot, scraping any browned bits from the bottom. Stir to combine, bringing the mixture to a gentle simmer.
- Incorporate the drained chickpeas and cauliflower florets into the curry. Allow everything to simmer for about 10 minutes, or until the cauliflower is tender.
- Add the shredded carrots and fresh spinach leaves, stirring until the spinach wilts. Adjust seasoning with additional salt, pepper, and lime juice to taste.
- Serve the curry hot, garnished with chopped cilantro (or basil) and a sprinkle of granulated sugar if desired. Pair it with rice, quinoa, or naan for a complete meal.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze portions for a quick meal later, ensuring it cools completely before freezing.
- Adjust salt and lime juice to taste before serving for the best flavor.
