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INDIAN MAINS MEAL-PREP POULTRY

Golden Cauliflower, Coconut & Chickpea Curry

Golden Cauliflower, Coconut & Chickpea Curry

A deliciously warming curry with roasted cauliflower, chicken and chickpeas in a creamy, turmeric and coconut broth.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 5 people
Calories: 431kcal

Ingredients

  • 1 small cauliflower- outer leaves removed and broken into florets
  • 2 tsp ground turmeric
  • 1 tsp garlic powder
  • ½ tbsp olive oil
  • 3 garlic cloves- minced
  • 2 tsp ginger- minced
  • 1 brown onion- finely sliced
  • 1 tsp chilli flakes
  • 1 can chickpeas
  • 1 can coconut milk
  • 1 cup chicken stock
  • 700-900g chicken breast- diced into 2-3cm pieces

To Serve

  • 1 bunch fresh coriander leaves
  • 1 fresh chilli- sliced diagonally
  • basmati rice or toasted flatbread (optional)

Instructions

  • Pre-heat the oven to 220°C
  • Toss the cauliflower florets in 1tsp ground turmeric and the garlic powder. Season with salt and pepper, and spread over a baking sheet lined with baking paper. Ensure that the cauliflower isnt over-crowded. Roast the cauliflower until golden, tossing halfway; roughly 25-30 minutes.
  • In the meantime, heat the olive oil in a large pot over medium heat. Add the garlic, ginger and onions, season with salt and pepper. Fry for 3-4 minutes or until translucent
  • Add the remaining turmeric, chilli flakes and drained chickpeas. Stir frequently for 8 minutes or until the chickpeas start to crisp
  • Add the coconut milk and chicken stock. Bring to a gentle simmer and cook for 20 minutes, stirring regularly
  • Add the diced chicken breast and cover the pot with a lid. Bring to simmer and cook for 8 minutes, or until the chicken is cooked through
  • Stir in the roasted cauliflower. Continue to simmer the curry until it becomes thick and creamy. If the curry becomes too thick, dilute with a bit of stock or water until you achieve your desired consistency.
  • Transfer into serving bowls. Top with a handful of fresh chilli and coriander, and serve with basmati rice or toasted flatbread.

Nutrition

Calories: 431kcal
Carbs: 16.3g | Fat: 16.8g | Protein: 60.8g

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