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One Pot Cauliflower, Chicken & Peanut Curry

One Pot Cauliflower, Chicken & Peanut Curry

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Requires: 30 min
4 chicken thigh fillets, sliced
3-4 tsp curry powder
1 can coconut cream (400mL / 14oz)
1/2 medium cauliflower, chopped into bite sized pieces
3-4 tsp peanut butter
1 bunch coriander (cilantro), to serve

I enjoy a typical ‘curry powder’ that contains lots of turmeric but don’t hesitate to experiment with the world of powders. They are a real gem for adding loads of complex flavours with the flick of a teaspoon (or 2).
More substantial — serve with a handful roast cashews or peanuts or use more chicken.

Yes, if you don’t mind reheated chicken’s flavour. Make the curry up to a week beforehand (maintaining the coriander / cilantro separate). Store in the fridge or freeze. Top with the coriander and to serve only bring back to a simmer leaves.

Jules x

ps. Tired of deciding what to cook?

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2. Add a bit more oil and the curry powder to your pot. Cook for 30 seconds then add cauliflower and the cream.
Carb-lovers — serve with steamed rice or flat bread like naan, roti or chapattis.

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more veg / different veg — soften an onion before adding the curry powder. Ginger can be additions. The don’t hesitate to bring any veg you enjoy such as broccoli, zucchini, capsicum (bell peppers), eggplant. Some snow peas or frozen peas will add crunch.
5. Divide top with coriander leaves and between 2 bowls to serve.
Vegetarian — replace chicken with cooked or canned chickpeas or lentils. Or make a completely veg curry using some of the suggestions that are more veg. Serve with extra roast peanuts or cashews to get crunch and protein.
Chicken breasts — use 2 breast fillets rather than the thighs.
Looking to get a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

With love,
3. Simmer covered for 10-15 minutes or until the cauliflower is tender.

Published at Tue, 07 Nov 2017 13:56:21 +0000

enough for: 2
You might prefer to serve to get some creaminess.
Have fun in the kitchen!

no coriander — use mint, basil leaves or baby spinach instead. Or bake some fresh curry leaves in a little oil and use them as a crunchy
For more details Click HERE.

It’s hard to go past a fantastic curry for a quick filling weeknight dinner. For many years I thought you had loads of spices and ingredients to produce an authentic tasting curry, until I challenged myself to make a easy curry using only powder. Since then I haven’t looked back.
1. Heat a little oil in a saucepan on a medium heat. Add chicken and stir fry until browned and almost cooked through. Remove chicken and keep warm.
Nut-free — skip the peanut butter and use the onion in the more veg suggestions for extra depth of flavour.
4. Return chicken to the pan and bring back to a simmer.
Then check out my Soupstones Meal Plans.

Source: Natural Foods

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