Create a creamy, dairy-free curry with blended cauliflower, two kinds of bouillon, and coconut milk.

Gregg Gourdé


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • 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.

  • Heat coconut oil in a large skillet over medium heat. Add chicken, cumin, turmeric, and 1 tablespoon curry powder; stir and reduce heat.

  • 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.

  • 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.

  • Season with additional curry and cumin if desired.

Nutrition Facts

223 calories; 11.3 g total fat; 70 mg cholesterol; 139 mg sodium. 9.6 g carbohydrates; 21.6 g protein; Full Nutrition