Cauliflower and Chicken Curry Recipe
- Dairy-free
serves:
4Skill:
easyPrep:
10 minCooking:
25 minNutrition per portion |
RDA | |
|---|---|---|
| Calories | 350 kCal | 18% |
| Fat | 8.1g | 12% |
| - Saturates | 2.3g | 12% |
Recipe from Love Your Greens.
Ingredients
- 1 tbsp oil
- 6 large chicken thighs (skinless and boneless), cut into bite-sized chunks
- 1 onion, finely diced
- 2 green chillies, finely diced
- 2 cm ginger, finely grated
- 3 cloves garlic pureed
- 1
- /
- 2
- tsp chilli powder
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tbsp soft brown sugar
- 1 tin chopped tomatoes
- 1 can coconut milk
- 1 cauliflower, broken into florets
- 2 large handfuls spinach
Method
Heat the oil in a large frying pan, brown the chicken pieces on all sides then remove with a slotted spoon and set aside. Add the onion to the pan (add a little more oil if necessary) and cook until the onions are soft.
Add the green chilli, ginger and garlic and continue to cook, stirring for a further minute. Next add the chilli powder, turmeric, garam masala and sugar and cook, stirring for a minute to release the spices.
Tip the tomatoes and coconut milk into the pan, then add the chicken and cauliflower. Stir well and simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.
Taste to check the seasoning then stir through the spinach until it just starts to wilt.
