I absolutely love Indian food! As with anything that I love to eat, I always have to try and replicate it in my own kitchen. This dish has evolved a lot over time and I am really happy with the final product.
When we decided to go on the Whole30 I was happy to discover that this dish was compliant. The only difference is that I have created a cauliflower “rice” to pair with the curry. If you are not on the Whole30 feel free to prepare regular rice to go with it. I highly recommend Basmati Rice. It is a delicious, fragrant rice that is traditionally used in Indian cuisine.
This Coconut, Garlic, and Ginger Cauliflower is so good that it could easily stand on its own as a side dish. I definitely will be making it again soon.
For the Chicken Curry you will need:
- 1lb – 1.5 lbs of Chicken Breast (or skinless/boneless thighs) cut into 1 inch pieces
- 2tbs of coconut oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tablespoon of cumin
- 1 tablespoon of turmeric
- 1 tablespoon of coriander
- 1/2 tablespoon of red chili pepper (optional, but you can add more if you like the heat)
- 1/2 tablespoon of sea salt
- 1 inch pieces of ginger, minced
- 3 cloves of garlic, minced
- 1-14.5 oz can of fire roasted tomatoes
- 1-13.5 oz can of unsweetened, full fat can of coconut milk (reserve 1/3 cup for the cauliflower rice if making)
- 1-15 oz can of tomato sauce
For the Cauliflower Rice, you will need:
- 1 head of cauliflower
- 1 tablespoon of coconut oil
- 1 inch piece of ginger, minced
- 2 cloves of garlic, minced
- 1 ½ teaspoons of salt
- 1/3 cup of whole fat coconut milk
To prepare the Curry:
- Heat 2 tbsp of coconut oil in a large pot over medium-high heat. Add chicken stirring occasionally until browned.
- Add the diced onion, red and green bell peppers and stirring occasionally for 3-5 minutes or until the onion becomes translucent.
- Add the minced garlic, ginger, cumin, coriander, turmeric, salt, and chili powder (if using) to the mixture stirring occasionally for about 2-3 minutes.
- Add the drained fire roasted tomatoes and stir into the chicken/vegetable mixture. Stir in the tomato sauce and coconut milk (if you are making the cauliflower rice, reserve 1/3 of a cup of coconut milk for later). Make sure that the coconut milk is well mixed as it separates in the can over time. Bring to a simmer and turn heat to low. Simmer for 30 minutes without a cover on the pot before serving over cauliflower rice or basmati rice.
To prepare the cauliflower rice (prepare 10 minutes before eating):
- Gently pulse a 4-5 pieces of cauliflower in a food processor until it begins to resemble rice and place into a bowl. This should be done in about 5 rounds to avoid over processing the rice.
- In a large pan, heat the coconut oil over medium-high heat. Add ginger and garlic and sauté for about a minute. Stir in the cauliflower rice and cover for about 5 minutes.
- Remove the lid and stir in 1/3 cup of coconut milk. Cook for an additional 5 minutes stirring occasionally.
- Serve with curry over the top of the cauliflower rice and enjoy!
Hope you all enjoy this dish as much as my family did. Please let me know what you think by commenting below! And as always, let me know if you should have any questions about the recipe.