Curried Cauliflower and Chicken Stew with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming stew featuring tender chicken thighs and cauliflower simmered in a fragrant coconut curry broth. This Indian-inspired Whole30 recipe (gluten free), ready in about 50 minutes, pairs chicken thighs, cauliflower florets, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large chopped onion and sauté for 5 minutes until softened.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
  3. Step 3: Add 4 chicken thighs seasoned with 1 tsp sea salt and 1/2 tsp black pepper. Brown chicken on both sides for 4-5 minutes per side.
  4. Step 4: Sprinkle 2 tbsp yellow curry powder over the chicken and onions, stirring to coat and toast spices for 1 minute.
  5. Step 5: Pour in 14 oz full-fat coconut milk and add 4 cups cauliflower florets. Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes until chicken is cooked through and cauliflower is tender.
  6. Step 6: Remove chicken, shred with two forks, and return to the pot. Stir in 1/4 cup chopped fresh cilantro before serving.

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