chick'n and cauliflower curry

chick’n and cauliflower curry

yield: serves 6

chick’n and cauliflower curry

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  • 1 pkggardein scallopini
  • 1large onion, thinly sliced
  • 3garlic cloves, minced
  • 1" piecefresh ginger, minced
  • 2bell peppers (red, yellow, orange), cut into short strips
  • 1 Tbspolive oil
  • 1 can (14oz)coconut milk
  • 1 Tbspagave syrup
  • 2 Tbsp yellow curry powder (adjust amount depending on stength of curry)
  • 2 Tbspflour
  • to tastesalt
  • to tastefresh ground pepper
  • 1 largecauliflower, cut into small florets
  • garnishfresh cilantro, chopped
  • garnishgreen onions, chopped

chick’n and cauliflower curry


Cook scallopini according to package instructions. Let cool slightly, then shred into small pieces and set aside.

Preheat non-stick deep skillet with olive oil at medium heat. Add onion, garlic, ginger, peppers and cook stirring occasionally until soft, about 5 minutes.

Add coconut milk, agave syrup, curry powder, flour, salt, pepper and stir well. Bring to a boil and add cauliflower. Return to boil, then reduce heat, cover and cook for 15 minutes. Then add the gardein scallopini pieces and cook another 5 minutes. Serve the curry chick’n and cauliflower over your choice of brown rice or basmati rice and garnish with cilantro and/or green onions.

comments (99)

  1. Catherine |

    A vegan family to feed—always looking for Gardein products. Just tried crap cakes for first time. Even the cat was interested. We looked everywhere for the turkey roll at Thanksgiving–every store in our area sold out. What a disappointment. Thanks for your good products.

  2. Louise |

    This is delicious! Made it tonight for my partner and two kids – loved it. An easy, supremely tasty curry – delicious.

  3. JP |

    I am making this tonight!

  4. Vahini Manohar |

    Chicken scallopini with cauliflower wonderful recipe to try & serve in weekends

  5. Jody |

    Deadly accurate answer. You’ve hit the buyeslle!

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