Fast Cauliflower and Hen Curry Recipe

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By Margaret Li and Irene Li

You may use the entire head of cauliflower for this dish from “Completely Good Meals” by Margaret Li and Irene Li. A few of the florets go into the sauce with hen whereas others are pulsed in a meals processor with the core and stems to make cauliflower “rice.” The curry paste does the heavy lifting, however you would add onion, ginger or garlic earlier than including the paste.

If you wish to make this with greens aside from cauliflower, cook dinner them as you’ll the cauliflower florets, and serve the dish with rice or one other grain.

Storage: Refrigerate for as much as 3 days or freeze for as much as 3 months.



Time Icon
30 minutes
Whole: 45 minutes
  1. Step 1

    Break down the cauliflower into giant chunks, setting apart the stem, core, leaves and a few third of the florets. Minimize the remaining florets into bite-size items.

  2. Step 2

    In a big skillet over medium warmth, warmth the oil till it shimmers. Add the curry paste and stir-fry till aromatic, about 2 minutes. Add the hen, stir to coat within the paste and stir-fry till the hen is generally white and cooked by, about 5 minutes, then add the bite-size cauliflower florets. Stir-fry the hen and cauliflower for two minutes, then add the coconut milk. Refill the can midway with water, swish it round a bit to get all of the remaining milk from contained in the can, and add the water to the pan. Deliver to a boil, then lower the warmth to medium and simmer till the hen is cooked by, 8 to 10 minutes. Stir within the soy sauce, fish sauce, lime juice and sugar, then season to style with salt.

  3. Step 3

    Whereas the hen is cooking, in a meals processor, mix the stem, core, leaves and the reserved florets with the cilantro and scallion, and pulse till the cauliflower resembles rice or couscous. Switch to a microwaveable bowl, cowl with a lid or plate and microwave on HIGH for 3 to five minutes, or till the “rice” is tender however nonetheless has some chunk. Stir, and season to style with salt.

  4. Step 4

    Serve the curry and cauliflower “rice” collectively, garnished with extra cilantro.

Dietary Information

Per serving (1/2 cup cauliflower rice and 1 cup curry combination)

  • Energy


  • Carbohydrates

    16 g

  • Ldl cholesterol

    100 mg

  • Fats

    37 g

  • Fiber

    5 g

  • Protein

    27 g

  • Saturated Fats

    22 g

  • Sodium

    959 mg

  • Sugar

    5 g

This evaluation is an estimate primarily based on accessible substances and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from “Perfectly Good Food” by Margaret Li and Irene Li (Norton, 2023).

Examined by Alexis Sargent.

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