Chicken, Cauliflower and Sweet Potato Curry

This one-pot chicken curry makes dinner prep and cleanup quick and easy. With your “mother” tomato sauce prepared ahead (our Super Simple Slow Cooker Sauce), it just takes some pantry spices and a can of coconut milk to take your sauce from spaghetti night to exotic Indian delight.

Most curry dishes pack a big nutritional punch. That’s because turmeric – one of the key ingredients in most curry spice blends – has been shown to have potential anti-cancer and anti-inflammation properties.

Tip: This recipe can easily be made with any leftover vegetables you have in the house. Try bell pepper, broccoli, white potatoes, mushrooms, green beans or bok choy!

photo credit: maya visnyei

Servings	Prep Time	Cook Time
4	10minutes	25minutes

Servings	Prep Time
4	10minutes

Cook Time

25minutes

• Course Dinner, Lunch
• Cuisine Casseroles, Poultry, Soup, Vegetables

Ingredients

• 2 tsp olive oil extra virgin
• 8 boneless skinless chicken thighs fat trimmed
• Salt and pepper
• 1/2 medium onion finely diced
• 3 cloves garlic minced
• 1 tsp ginger grated
• 2 1/2 tsp curry powder
• 1 1/2 tsp cumin
• 1 1/2 tsp dried coriander
• pinch cayenne
• 3 cups prepared tomato sauce (link above)
• 2 small sweet potatoes
• 1 can light coconut milk
• 1 small cauliflower cut into small florets
• 1 cup baby spinach
• 1/2 cup frozen peas
• fresh cilantro for garnish

Servings:

Units:MetricUS Imperial

Ingredients 2 tsp olive oil extra virgin 8 boneless skinless chicken thighs fat trimmed Salt and pepper 1/2 medium onion finely diced 3 cloves garlic minced 1 tsp ginger grated 2 1/2 tsp curry powder 1 1/2 tsp cumin 1 1/2 tsp dried coriander pinch cayenne 3 cups prepared tomato sauce (link above) 2 small sweet potatoes 1 can light coconut milk 1 small cauliflower cut into small florets 1 cup baby spinach 1/2 cup frozen peas fresh cilantro for garnish Servings: Units:MetricUS Imperial

Course Dinner, Lunch Cuisine Casseroles, Poultry, Soup, Vegetables

Instructions

1. Preheat a large non-stick skillet over medium-high heat and add 1 tsp of the oil. Season chicken with salt and pepper and sear on both sides until golden brown, about 3 minutes per side. Transfer to a plate and set aside.
2. Return pan to medium heat and add remaining oil. Add onion and sauté until it begins to soften, about 5 to 7 minutes. Add garlic, ginger, curry, cumin, coriander and cayenne and stir until fragrant, about 30 seconds.
3. Next, add tomato sauce and sweet potatoes. Cover pan and simmer for 7 to 8 minutes, until sweet potatoes begin to soften.
4. Pour in coconut milk. Nestle chicken and cauliflower into sauce. Cover pan and cook until cauliflower is fork tender and chicken thighs reach an internal temperature of 165° to 175°F, about 5 to 7 minutes.
5. Remove lid and stir in spinach and peas. Taste and season with salt and pepper, if desired.
6. Garnish with fresh cilantro and enjoy.

Recipe Notes

PER SERVING: 563 calories, 45 g protein, 31 g fat (11 g saturated fat), 30 g carbs, 7 g fibre, 180 mg cholesterol, 291 mg sodium

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