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Photo by Andy Hay on Unsplash

Chicken, cauliflower and sweet potato curry

An easy and delicious midweek meal.

Serving: 6
Time: 1 1/2 hours
Difficulty: Easy


  • 1 tablespoon oil
  • 1 medium-sized onion, peeled and chopped
  • 4 garlic cloves, peeled and sliced
  • 1-inch piece of ginger, peeled and grated
  • 6 chicken thighs, trimmed and cut into chunks 
  • 4 tablespoons curry paste, preferably red but whatever level of spice you prefer
  • 2-3 tablespoons crunchy peanut butter
  • 350g sweet potato, peeled and cut into rough chunks
  • 1 small head of cauliflower, cut into florets 
  • 1 tin coconut milk
  • Water
  • Handful frozen peas
  • Salt and pepper
  • Lime juice, to taste
  • Handful roasted peanuts, roughly chopped, to serve 
  • Cooked rice, to serve


  1. Heat the oil in a saucepan over a medium heat, then cook the onion for about five minutes until softened, then add the garlic, ginger and chicken. Cook for another two minutes before adding the curry paste and peanut butter. 
  2. Cook for a further minute, then add in the sweet potato, cauliflower, coconut milk and about 200ml water. Bring to the boil, then reduce the heat and simmer uncovered for about 30 minutes until the chicken is cooked through and the sweet potato is soft. 
  3. Add in the frozen peas and allow to heat through. Season with salt and pepper, then add lime juice to taste.
  4. Divide between bowls, scatter over the peanuts and serve with cooked rice.

Click here for more curry recipes.


  • For a vegetarian version, omit the chicken and use about 400-500g of sweet potato instead. Don't forget to make sure your curry paste is suitable for vegetarians.