Cauliflower, Chickpea, and Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! The Thai-inspired coconut milk broth makes this healthy comfort food taste AMAZING!!
2 to 3teaspoonsground ginger or 1 tablespoon fresh gingerfinely chopped
2teaspoonsground coriander
one 14-ounce can coconut milkI used full-fat for a richer/thicker result but lite may be substituted
one 15-ounce can chickpeasdrained and rinsed (I used no-salt added)
4 to 5cupscauliflower floretsabout 1 small/medium head of cauliflower
1 to 1 ½cupsshredded carrots
1 to 4tablespoonsThai red curry pasteor to taste (I used about half of the jar for this recipe, approximately 1/3 cup but adore spicy bold flavors)
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
about 3 to 4 cups fresh spinach leaves
1 to 2tablespoonslime juice
¼ to ⅓cupfresh cilantro or to tastefinely chopped for garnishing (basil may be substituted)
1 to 2tablespoonsgranulated or brown sugaroptional and to taste
ricequinoa, or naan, optional for serving
Instructions
To a large skillet, add the oil, onion, chicken, and sauté over medium-high heat until the onion begins to soften and the chicken is cooked through about 5 minutes; stir and flip intermittently to ensure even cooking.
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the coconut milk, chickpeas, cauliflower, carrots, Thai curry paste, salt, pepper, stir to combine, reduce the heat to medium or medium-low, cover the skillet, and allow the mixture to steam, or until cauliflower is as tender as desired. For me, 5 minutes is sufficient.
Add the spinach, lime juice, cilantro, and stir to combine. Cook until the spinach has wilted and is tender, about 1 to 2 minutes.
Taste and optionally add the sugar as well as possibly additional curry paste, salt, pepper, etc. to taste. Serve immediately. Curry will keep airtight in the fridge for up to 1 week.