Cauliflower, Chickpea, and Chicken Coconut Curry
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Averie Cooks · by Averie Sunshine★ 4.5 (45)

Cauliflower, Chickpea, and Chicken Coconut Curry

NUTRITION · PER SERVING20M COOK
CAL 29%·PRO 64%
CARBS 40G27% OF CAL
11G FIBER0G ADDED12G INTRINSIC17G OTHER12G TOTAL SUGAR
FAT 35G54% OF CAL
28G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Thai-inspired coconut curry loaded with chicken, chickpeas, cauliflower, and spinach, ready in 20 minutes. Creamy, aromatic, and as good as takeout.

mainthaicurrybowlchickenbeansdairy free
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Nutrition & ingredients

Ingredients

serves 5
  • 2 to 3 tablespoons coconut oil (olive oil may be substituted)
  • 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 (I used full-fat for a richer/thicker result but lite may be substituted)
  • one 15-ounce can chickpeas (drained and rinsed (I used no-salt added))
  • 4 to 5 cups cauliflower florets (about 1 small/medium head of cauliflower)
  • 1 to 1 1/2 cups shredded carrots
  • 1 to 4 tablespoons Thai red curry paste
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • about 3 to 4 cups fresh spinach leaves
  • 1 to 2 tablespoons lime juice
  • 1/4 to 1/3 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, optional for serving)
PREP
5M
SODIUM
817MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.