The most memorable curry dish I've had was about 15 years ago in London at about 3am. I'm not sure how authentic it was but it's stayed with me and I've been chasing that flavor for years!! I think I've gotten close with this dish. After all this time, who knew I'd stumble upon it while playing around with "clean cooking"!! Ironic!! It's super easy, super yummy, fragrant, pretty, ONE POT, gluten-free, lasts for days, reheats well & was crazy popular with the kids!! One cup of this (2 thighs + sauce) has only 245 calories! My whole dinner (Curry over rice) had 378 calories. I finally satisfied my jones for London Curry!!** Creamy London Curry with Cauliflower, Spinach & Sweet Potato
Ingredients- • 1.5 pounds chicken thighs (6-8 boneless/skinless thighs) • 2 tbsp coconut oil • 1 onion, diced • 3 cloves garlic, minced (or jarred) • 4 tsp ginger grated (or 2 tsp powder) • 3 tbsp curry powder • 1 tbsp cumin • 1/4 tsp salt & pepper, each • 1/4 tsp cayenne pepper • 1 bottle plain tomato sauce (I used Raos) • 1 medium sweet potato peeled and diced into 1/3-inch cubes • 1 can of lite coconut milk • 1 medium head cauliflower cut into small florets (about 6-8 cups; I used Trader Joe's frozen grilled cauliflower, microwaved) • 1 pkg (or more) fresh baby spinach • 1 cup quinoa or brown rice (optional) for serving
Directions- 1. Preheat a large skillet over medium high heat & add in one tbsp of oil. Season the chicken with a pinch each of salt and pepper and sear on both sides until golden brown. Once golden brown, transfer to a plate and set aside. 2. Return the pan to medium heat and add in the additional tbsp of oil. Add the onion and sauté until it begins to soften. Add in the garlic, ginger, curry, cumin, cayenne, salt and pepper. Stir until fragrant, about 1 minute. 3. Add in the tomato sauce and the sweet potatoes. Stir and then cover the pan with a lid. Simmer for about 7-8 minutes, until the sweet potato begins to soften. 4. Return the chicken thighs to the pan. Add the cauliflower & spinach. Then pour in the coconut milk. Stir & cover with a lid, cooking until the spinach wilts, about 7 minutes. Serve over quinoa or brown rice.