Gluten Free & Dairy Free
- chicken breast - olive oil - onion - red bell pepper - garlic cloves - fire roasted tomatoes - full-fat coconut milk - chickpeas - frozen cauliflower florets - curry powder - turmeric - dried ginger - salt & pepper - baby spinach
Place a large skillet over medium-high heat. Add 2 teaspoons of oil and swirl to coat. Add the chicken and cook, 5-6 minutes, until almost cooked through
Remove the chicken to a clean plate and set aside. To the pan, add remaining oil, onions and pepper. Cook for 5 minutes. Add garlic.
Add the tomatoes (and their juice), coconut milk, drained chickpeas, frozen cauliflower, curry powder, turmeric, ginger, salt, and pepper. Stir to combine.
Bring just to a boil. Reduce the heat, cover, and simmer for 10 minutes, stirring once or twice. Remove lid, add spinach. Stir and allow spinach to wilt.
Serve over steamed rice with chopped cilantro and lime wedges.
An easy one-skillet dinner that’s ready in 30 minutes and full of those warming spices and coconut flavor you love in a curry recipe.