Curry Chicken with Cashews and Cauliflower

An easy weeknight curry dish with chicken, cauliflower, green beans and cashews.
5 from 1 vote
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Total Time 25 mins
Servings 4 servings


  • 1 tablespoon olive oil
  • 1/2 large red onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, chopped
  • 1 - 2 tablespoons curry powder
  • 1 can whole coconut milk
  • 1/2 teaspoon fine grain sea salt
  • 1/3 cup water or vegetable broth
  • 2 chicken breasts, cubed then cooked
  • 1 cup green beans, cut into 1-inch segments
  • 1 1/2 cups cauliflower, cut into florets (or a mixture of cauliflower and broccoli)
  • 1/3 cup cashews, toasted
  • 2-3 green onions, sliced thin


  • In a large sauce pan heat up the olive oil over medium heat.  Add in the onion and cook 2-3 minutes then add garlic and ginger and cook another 30 seconds. Stir in the curry powder.  Slowly add in the coconut milk and bring to a simmer.  
  • Add in the salt, veggies and vegetable broth or water.  Cover and simmer for just about 5 minutes, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit (remaining crunchy). Remove the pot from heat and stir in the cooked chicken and cashews. 
  • Taste and adjust the seasoning (salt / curry powder) if needed. Serve over brown rice and garnish with chopped green onion.
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