chicken curry with cauliflower, carrots, & mushrooms

on sundays we tend to eat a rather large (often persian) late lunch/early dinner if we’re at home. usually i walk over to the farmer’s market and pick up some seasonal produce that looks good, and plan the meal from there. i can literally see the sunday farmer’s market from my window, but this morning there were no umbrellas, no trucks, no farmers-there was no one in sight. it’s easter sunday (happy easter), and the market is closed…so, on to plan b. i don’t like to go grocery shopping on sundays, there’s usually too many people, and often the produce looks a bit tired. i look in my refrigerator hoping for inspiration (and for ingredients that can add up to a decent meal). mushrooms, celery, carrots(the dutiful constant), onions (as well), pretty fresh looking organic cilantro, kale (obviously), lettuce, cauliflower, and two rather shriveled up bell peppers. ok. not great, but not too bad. look in the freezer, and find some organic chicken breasts. for some reason, i decide against the celery and kale. back in the drawer. should i make a curry? my daughter won’t be too excited, but i’m kind of craving it…so i look in the pantry for coconut milk, check. that’s what it’ll be, then-chicken curry with cauliflower, mushrooms & carrots (although frankly, i much prefer my carrots raw).



  • 2-3 organic chicken breasts ( or omit for vegetarian)
  • mushrooms, about 20
  • 1 yellow organic onion*
  • 1/2 of a medium cauliflower
  • 4-5 medium organic carrots*
  • 1/2 cup cooked garbanzo beans
  • 2 cloves of garlic
  • a sliver of fresh ginger **
  • 1/4-1/2 of a green chili pepper (or jalapeno)
  • 1-2 tsp turmeric
  • 2 tbs good quality curry powder +
  • 1/2 tsp cumin powder
  • 2 tbsp organic refined coconut oil (or oil of choice)
  • 1 small bunch fresh organic cilantro*
  • 1 medium or 2 small ripe tomatoes
  • chicken stock (substitute vegetable stock for vegetarian)
  • 1/4 to 1/2 cup light coconut milk
  • sea salt


finely mince the garlic, chili pepper, and ginger, and sautee (on medium) in 1/2 of your coconut oil for a minute before adding the  cut up chicken, cubed onions,  turmeric, curry powder, cumin, and salt. sautee until the chicken looks golden-about 3 minutes or so, remove from pan.
add the rest of the oil to the pot, and sautee the vegetables (all cut up in about the same size for even cooking). after the vegetable are softened (about 3-4 minutes), add the chicken back to the pan, combine with vegetables, add about 1/2 cup of chicken stock, and 1/2 cup of coconut milk, a handful of chopped cilantro, and let simmer for about 15-20 minutes on medium.


add the garbanzo beans and tomatoes (cubed) and let the pot simmer for another 5-8 minutes.
taste for salt and add/adjust if needed. whisk together about 1 tbsp flour (or chick pea flour) and 1/4 cup coconut milk, and pour over the curry, mixing softly together. this will thicken the sauce lightly. allow the pot to simmer for just another 3 minutes or so. top with fresh cilantro. the curry can be served over brown basmati rice, steamed quinoa, or jasmine rice.



* i recommend using organic chicken & vegetables-here’s a good quick guide re organic versus non: ( also, see my post 7 things that should never cross your lips).** i use a lot of fresh ginger in my food-besides the fabulous flavor, here’s why: i use Morton & Bassett curry powder.

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