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.