A curry, when prepared properly, is packed full of everything we should be consuming in our diet. Protein, good carbs, healthy fats and loads of flavour.
The problem is, most of the takeaway curries we’ve become accustomed to are loaded with ingredients we should be avoiding. We all know what a dodgy curry can do to our tummies.
I’ve been experimenting with curries and cauliflower rice for years. This chicken, chickpea and spinach curry with Indian-spiced cauliflower rice recipe is now my go-to for a delicious, home-cooked, healthy treat. It makes for a lovely dinner and, by cooking a load of it up, there should be enough left over for lunches and meals later in the week.
Chicken, Chickpea and Spinach Curry with Indian-Spiced Cauliflower Rice Recipe
Makes 3 to 4 portions
Chicken marinade ingredients:
3 large chicken breasts, chopped into small chunks
2 cans of chickpeas
2 tbsp ginger, grated (fresh or frozen)
2 tbsp garlic, crushed (fresh or frozen)
1 tbsp mild curry powder
1 tbsp ground cumin
1 tbsp ground coriander/cilantro
1 tbsp turmeric
1 red chilli, deseeded and chopped (more for spiciness)
1 handful fresh coriander, finely chopped
Salt and pepper
2 tbsp olive oil
Other curry ingredients:
2 knobs of butter
3 onions, chopped (red or white)
2 tins of chopped tomatoes
2-3 handfuls of spinach
1 handful fresh coriander/cilantro, to garnish
Pine nuts, to garnish
Cauliflower rice ingredients:
1-2 heads of cauliflower or 2 packets of cauliflower florets, grated
1 knob of butter
1 tbsp ginger, grated (fresh or frozen)
1 tbsp ground coriander/cilantro
1 tbsp turmeric
1 handful fresh coriander/cilantro, finely chopped
1 lemon, juiced
First up, let’s mix together all the chicken marinade ingredients in a bowl. Try to do this a while before cooking if possible: 12 to 24 hours is ideal (but anything is a bonus). It still tastes good just mixing it together straight before cooking but allowing the flavours a little longer to infuse together does work nicely.
When we’re ready to cook, whack the butter in a casserole dish or large pan and get the hob onto a low heat. Add the onions and stir for ten to fifteen minutes, seasoning with salt and pepper.
Once the onion is soft, mix in the chicken marinade ingredients from the bowl. Turn the heat of the hob up slightly, no higher than medium, and keep mixing everything together for another ten minutes or so.
Next, pour in the chopped tomatoes, turn the hob up to high and bring everything to a boil. Once boiling, turn the hob back down to a low heat and allow the curry to simmer for an hour, adding the spinach at around the fifty minute mark. Stir it every now and again, scooping everything up from the bottom so it all mixes together really well.
After the hour is up, turn the hob off and allow the curry to stand for five to ten minutes. This thickens the liquids up. Remember to taste and season with salt and pepper if required.
Meanwhile, let’s make the cauliflower rice.
The cauliflower needs to be grated. There’s a few ways to do this. I have a Magimix food processer with a grating head appliance, and I’ve found this is the best way to turn the cauliflower into rice. Otherwise, the cauliflower can be blended in a food processor or blender – although be careful to make sure it doesn’t mash together completely. Alternatively, it can be chopped or grated by hand.
Next, add some butter to a casserole dish or pan. Get the hob on a medium heat and, once the dish is warm, add the ginger, ground coriander and turmeric. Mix it all together with the butter for a minute or so and then scoop in the cauliflower.
Mix it all together for a few minutes. The cauliflower rice should turn yellow.
After five minutes or so of stirring, add the lemon juice and continue stirring thoroughly together.
Allow another five minutes or so before adding a handful of fresh coriander. Stir together again and taste, seasoning with salt and pepper if required before removing from the heat.
To serve, scoop a few large spoonfuls of curry onto a plate followed by cauliflower rice. Add a dollop of crème fraîche or Greek yoghurt, scatter the plate with some pine nuts and garnish with a handful of fresh coriander.
Serve up and enjoy!
Ideas for Toppings and Sides
Crème fraîche or Greek yoghurt
Nuts, such as pine nuts or chopped almonds
Rocket dressed in lemon juice, instead of or in addition to cauliflower rice
I recommend using chicken breast but I’ve also used thigh with the otherwise same ingredients. I originally used to make this curry without chickpeas and spinach; it works just as well by following the same recipe.
There’s also no reason why other types of meat or fish wouldn’t work. Like I always say: experiment and make it work for you.
Remember: if you do try my chicken, chickpea and spinach curry with Indian-spiced cauliflower rice recipe, take a picture and share it on Instagram. I’d love to check it out.
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