Chicken, Kale & Cauliflower Curry bowl

This Indian-inspired dish is spicy and savoury and makes an easy weeknight meal!

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Servings: 6

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

1 cup brown rice

2 cups water

1 pkg organic ground chicken or turkey

1 tbsp coconut oil

2 - 3 garlic cloves, minced (about 1 tbsp)

1 yellow onion, diced

1 bunch kale, washed, de-stemmed and finely chopped

1/2 head cauliflower, chopped

1 tbsp curry powder

2 tbsp tamari

1 tbsp lemon juice

1 tsp cumin

1 tsp ground ginger

pinch cayenne

sea salt


1In a medium pot, bring water and rice to a boil. Reduce the heat to low, cover and simmer for 15 minutes.

2Mince the garlic and set it aside.

3Meanwhile, add the package of ground chicken to a large skillet and brown the meat over medium heat until it is cooked through and no longer pink inside (about 5 minutes). Remove the chicken from the skillet and set it aside. Drain the liquid and fat from the pan.

4Melt the coconut oil in the same skillet over medium-high heat. Add the garlic and onions and sautee until soft, about 3 minutes. Add the cauliflower and continue to cook over medium-high heat, stirring frequently. When the cauliflower is fork tender, add the kale, tamari and lemon juice. Add the chicken and spices and stir the mixture until thoroughly combined. Reduce the heat to medium-low and place a lid on the skillet.

5When the kale is wilted, about 3 minutes, turn the heat off and remove the skillet from the stove.

6Fluff the rice with a fork and remove from heat.

7To serve, plate the Curry Chicken on a bed of brown rice.

8Serving: 1/2-1 cup rice and 1-2 cups Chicken Curry

Additional Notes

For a meatless option, substitute the ground meat for one can of lentils, washed and drained!

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