One Pot Cauliflower, Chicken & Peanut Curry

Cauliflower, Chicken & Peanut Curry-

One Pot Cauliflower, Chicken & Peanut Curry

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).

enough for: 2
takes: 30 minutes

4 chicken thigh fillets, sliced
3-4 teaspoons curry powder
1 can coconut cream (400mL / 14oz)
1/2 medium cauliflower, chopped into bite sized pieces
3-4 tablespoons peanut butter
1 bunch coriander (cilantro), to serve

1. 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.

2. Add a little more oil and the curry powder to your pot. Cook for 30 seconds then add the coconut cream and cauliflower.

3. Simmer covered for 10-15 minutes or until the cauliflower is tender.

4. 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.

5. 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.


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 or lentils and add more caulk. 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 – 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.

Cauliflower, Chicken & Peanut Curry--3

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