Last Updated on February 26, 2026 by Miranda
Chicken Coconut Curry with Sweet Potato, Kale & Cauliflower
It’s always a good time for a hearty curry, especially when it’s packed with nourishing whole foods. It is one of my favorite ways to bring comfort to the table: simple to prepare, endlessly adaptable, and deeply soothing. Coconut-based curries are wonderfully versatile. You can build them around whatever vegetables or proteins you have on hand, and the creamy coconut milk gently softens bold spices, creating a rich, balanced flavor. It’s the kind of dish that feels both cozy and vibrant at the same time.
Beyond their comforting taste, curries are packed with health-supportive nutrients. Coconut milk and oil provide healthy fats that support brain function and offer natural antimicrobial properties. Spices like turmeric and ginger deliver powerful antioxidant and immune-regulating compounds. Leafy greens supply essential vitamins, minerals and phytonutrients, while cruciferous vegetables help support detoxification and protect against DNA damage. Add quality protein, such as chicken and chickpeas and you have a balanced, satisfying meal that supports the structure and function of the entire body, all in one beautiful bowl.
Ingredients
- 1 tbsp. coconut oil or ghee
- 14 oz (400 g) chicken breast, cubed
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 large stalk celery, chopped
- 2-inches (~4 cm) fresh ginger root, minced or grated (approx. half thumb finger length)
- 1 tbsp. curry powder
- ½ tsp. turmeric powder
- 1 (13.5-oz / 400 ml) can coconut milk
- 1-2 cups (~250-470 ml) chicken broth or stock
- ½ tsp. salt (add more to taste)
- 1 medium cauliflower head, chopped
- 1 large sweet potato, cubed
- 2-4 leaves kale, chopped (enough to tightly pack 2 cups/tea mugs, raw)
- 1 (15-oz / 425g) can chickpeas, drained and rinsed
- 1 tsp. fresh cilantro or parsley, chopped
Directions
- Heat coconut oil or ghee in a large pot over medium heat. Add cubed chicken and cook until both sides are golden.
- Add the chopped onion, carrot, and celery (sofritto base) and cook for 2-3 minutes until the onion is soft and lightly golden.
- Add the grated ginger, curry and turmeric powder and mix well. Cook for another 2-3 minutes, stirring frequently.
- Pour over chicken broth. Taste for salt – add ½ tsp of salt or more if you prefer. Bring to a boil and then lower to a gentle simmer.
- Add the cauliflower florets and diced sweet potatoes. Combine well and let cook for about 10 minutes or until the sweet potato is soft. Add more broth or water if needed.
- Add the drained and rinsed chickpeas, coconut milk and kale. Stir and cook for another 5 minutes until the kale has softened.
- Taste and adjust salt or spices as desired. Adjust sauce to desired consistency by adding hot water or broth.
- Turn off the heat and let rest for 5-10 minutes. The sauce may become more dense.
- Garnish with fresh cilantro and serve warm.
Nutrition
Per serving:
Calories: 394.7
Protein: 34.9g
Fat: 21.6g
Carbohydrates: 21g
Fiber: 8.3g
Vitamin A: 438µg / 54.8% DV
Vitamin C: 54.73mg / 68.4% DV
Vitamin K: 113.32µg / 151% DV
Vitamin B3: 8.16 mg / 51% DV
Manganese: 1.38mg / 69% DV
Phosphorus: 293.73 mg / 42% DV
Nutrition information is automatically calculated, so should only be used as an approximation.
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