It’s hard to go past a good curry for a quick filling weeknight dinner. For years I thought you needed loads of spices and ingredients to make an authentic tasting curry, until I challenged myself to make a super simple curry using only curry powder. Since then I haven’t looked back.
I like a general ‘curry powder’ that contains lots of turmeric for the yellow colour, but feel free to experiment with the world of curry powders. They are a real gem for adding loads of complex flavours with the flick of a teaspoon (or two).
One Pot Cauliflower, Chicken & Peanut Curry
Ingredients
- 4 chicken thigh fillets sliced
- 3-4 teaspoons curry powder
- 1 can coconut milk 400mL / 14oz
- 1/2 cauliflower chopped into bite sized pieces
- 3-4 tablespoons peanut butter
- 1 bunch coriander (cilantro) to serve
Instructions
- Heat a little oil in a medium saucepan on a medium high heat. Add chicken and stir fry until well browned and almost cooked through. Remove chicken and keep warm.
- Add a little more oil and the curry powder to your pot. Cook for 30 seconds then add the coconut milk and cauliflower.
- Simmer covered for 10-15 minutes or until the cauliflower is tender.
- Stir in peanut butter. Taste and season with salt (or more curry powder) as needed. Return chicken to the pan and bring back to a simmer.
- To serve, divide between two bowls and top with coriander leaves.
WINE MATCH: A crisp dry white like a cool climate Riesling OR an icy cold beer.
Variations
more veg / different veg – soften an onion before adding the curry powder. Garlic and/or ginger can be lovely additions. The feel free to add any veg you like such as broccoli, zucchini, capsicum (bell peppers), eggplant. Some snow peas or frozen peas added at the end will add lovely crunch.
no coconut cream – use unsweetened coconut milk or chicken or veg stock instead. You might like to serve with yoghurt to get some added creaminess.
vegetarian – replace chicken with cooked or canned chickpeas, lentils or eggs and add more cauli. Or make a completely veg curry using some of the more veg suggestions. Serve with extra roast peanuts or cashews for extra protein and crunch.
more substantial (low carb) – serve with a handful roast cashews or peanuts or use more chicken.
chicken breasts – use 2 breast fillets instead of the thighs.
carb-lovers – serve with steamed rice or flat bread like naan, roti or chapattis.
nut-free – skip the peanut butter and use the onion in the more veg suggestions for extra depth of flavour.
no coriander – use mint, basil leaves or baby spinach instead. Or fry some fresh curry leaves in a little oil and use them as a crunchy topping
Prepare Ahead
Yes, if you don’t mind the flavour of reheated chicken. Make the curry up to a week in advance (keeping the coriander / cilantro separate). Store in the fridge or freeze. To serve just bring back to a gentle simmer and top with the coriander leaves.
Waste Avoidance Strategy
chicken thigh fillets – freeze them.
curry powder / coconut cream / peanut butter – keep them in the pantry.
cauliflower – ungrated cauli will keep for weeks in a plastic bag in the fridge. Can be frozen but the texture isn’t as good when defrosted.
coriander (cilantro) – best to use for another meal. Can be frozen but will wilt when defrosted.
Problem Solving Guide
too hot – if you’ve overdone it on the curry powder, add in a generous slug of olive oil to take the edge off or serve the curry with some chopped cucumber or natural yoghurt. Next time choose a milder curry powder or just use less.
too thick – add in more water and bring back to a simmer.
too watery – simmer for a little longer with the lid off to help it reduce down.
too bland? – add in more curry powder for now and next time, remember to try a different brand of curry powder. Spices also lose their flavour with age, so make sure your curry powder is fresh. And don’t forget the salt!
Serving Suggestions
Serve it in bowls like I have in the picture. With the cauliflower and cilantro this is usually enough veg for me.
Steamed rice is a great accompaniment if you happen to have some on hand. For Low-carbers, try grating some cauliflower in a food processor and using that as a raw alternative to rice. It actually tastes really lovely.
Add to my Old Favourite Recipes
I prepared a variation of this dish, using a medium-sized whole cauliflower, in an Instant Pot on the pressure setting for 5 minutes. I swapped frozen turkey sausage crumbles for the chicken and added frozen chopped onions and frozen garden peas. I placed the cauliflower head on a trivet and poured the frozen ingredients around it. Next time, I’ll saute the onions first to heat up the pot rather than waiting over twenty minutes for the pot to preheat.
I didn’t feel in the mood for peanut curry tonight, so used a tin of tomatoes instead of the peanut paste. I started with an eggplant (because they take ages to cook), two carrots and an onion, then the stem of a head of broccoli and the florets later. Coconut cream and the tomato later with the curry powder and vegetable stock, and a tin of chickpeas to warm through at the end. Good.
Good call on making it tomato based Mark!
I had some leftover uncooked cauliflower rice so I used that. Also had leftover cooked chicken. This was super easy and took 15 min at most. It was outstanding!! Made it to my favorite list. I am officially now on a curry kick!
oh yay for curry Joan!
ABSOLUTELY DIVINE!!!
I made it all vegetarian and some bulgur to go with it. Big hit with everyone at home. Definitely making this one VERY soon again. Thank You.
Fantastic Saira!
Saved a favorite for the end of the 10-day challenge. I make this with onion and nightshade-free curry powder and it disappears so quickly. Even those who dislike curry and/or hate vegetables come back for seconds. Defrosted frozen cauliflower works well, too, so you can keep the vegetarian version as a pantry backup meal. A real winner!
Excellent Debbie! Glad you ended on such a high note 🙂
Just had this for dinner. Vegetarian, so added a couple of zucchini to bulk up the veggies a bit, otherwise made as per recipe. Coconut cream plus peanut paste makes it VERY rich! Probably more than two serves unless you are very hungry ?.
Nice idea to add the zucchini Jo!
If you prefer less rich, you can use coconut milk OR just use 1/2 can coconut cream and 1/2 can water.
I also make it without the peanut butter sometimes – but if you’re doing the vegetarian option the peanuts are giving some protein!
Jx
Hi Jules, you say coconut cream in the recipe, but coconut milk in the ingredients list. Obviously from this reply, it should be cream.
Either would work Mark – I used to only buy coconut cream but have since switched to coconut milk so things aren’t so rich.
I wound up making a vegan version, so stuck with the coconut cream. I finely chopped (perhaps too much) an eggplant, a carrot and an onion, and fried them before adding chopped capsicum with the coconut cream and spices, and a tin of chick peas later. The result with the peanut butter was perhaps a little rich, but made up for the absence of the chicken. Good.
Oh, and a head of broccoli.
I never have to worry about you not getting your 5 serves of veg a day Mark 🙂
😀
I pretty much reran this version tonight. Still good.
PS. Thanks for spotting the mis match – have fixed the recipe now 🙂