Chicken & Cauliflower Curry

Curry dishes may seem complicated, as they tend to have a longer list of ingredients, but you most likely already have everything in your pantry/fridge, and curries really do come together quickly once you get going. Feel free to use different spices or veggies based on what you have on-hand, and you can absolutely omit the chicken if you’d prefer a vegetarian curry.

CHICKEN & CAULIFLOWER CURRY

INGREDIENTS

  • 2 tablespoons olive oil

  • 2 teaspoons curry powder

  • 2 teaspoons minced ginger root

  • 1 teaspoon turmeric

  • 3 cloves garlic, minced

  • 1 pound boneless skinless chicken thighs, cut into 1” cubes

  • 1 medium yellow onion, diced

  • 1 teaspoon kosher salt, plus more to taste

  • 1/2 teaspoon black pepper

  • 1 medium sweet potato, peeled and diced into 1/2 inch cubes

  • 2 cups cauliflower cut into florets (1 small head)

  • 1 tablespoon tomato paste

  • 2 cans (13.5 ounces) unsweetened coconut milk

  • Splash of fresh squeezed lime juice

  • Handful chopped cilantro leaves (optional garnish)

INSTRUCTIONS

  • Heat the olive oil in a pan over medium heat. Add the curry powder, turmeric, minced garlic and ginger root, and toast, stirring, until fragrant well combined, 1 to 2 minutes.

  • Add the chicken, onion, salt and pepper and toss until evenly coated in the spices. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes.

  • Add the sweet potato, cauliflower, and tomato paste and toss into the mixture until evenly combined. Add the coconut milk and stir until well combined.

  • Bring the curry to a gentle simmer and cook, uncovered until sweet potatoes are fork tender, about 15-20 minutes. Add a splash of fresh lime juice, and taste and adjust seasoning as needed. Serve over rice and garnish with cilantro, if desired. Enjoy!