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

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

  • 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; protein 21.6g 43% DV; carbohydrates 9.6g 3% DV; fat 11.3g 17% DV; cholesterol 70.1mg 23% DV; sodium 139mg 6% DV. Full Nutrition
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