Dairy-Free Chicken Curry
Create a creamy, dairy-free curry with blended cauliflower, two kinds of bouillon, and coconut milk.
Ingredients
Directions
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Bring a large pot of water to a boil. Add cauliflower and onions. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
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Heat coconut oil in a large skillet over medium heat. Add chicken, cumin, turmeric, and 1 tablespoon curry powder; stir and reduce heat.
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Meanwhile, drain cauliflower and onions and transfer to a blender. Add coconut milk, garlic bouillon, and chicken bouillon. Puree, adding small amounts of water if necessary, to desired thickness.
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Pour puree into skillet with chicken. Add minced garlic and black pepper and bring to a simmer. Cook and stir until chicken is no longer pink inside, 5 to 10 minutes more.
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Season with additional curry and cumin if desired.
