Cauliflower and Chicken Curry
Total time1 hr
Prep time20 min
Cook time40 min
4.7(3)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 tsp salt, plus more to taste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken bone broth
- 1 tbsp apple cider vinegar
- 1 medium head cauliflower, cut into bite-sized florets (about 4 cups)
- 2 medium carrots, peeled and sliced into ¼-inch rounds
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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