Golden Chicken, Pumpkin & Cauliflower Curry with Wilted Spinach
Easy
30mins
380 kcal
4 servings
MACROS
per servingWant to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!
A vibrant, diet-friendly Thai-inspired coconut curry loaded with fresh vegetables and lean protein. The rich sauce is perfect for breathing life into leftover rice!
Are you looking for a vibrant, diet-friendly way to use up your fresh vegetables? This Golden Chicken, Pumpkin & Cauliflower Curry with Wilted Spinach is the ultimate healthy comfort food. When you have highly perishable ingredients sitting in the fridge, combining them into a rich, fragrant coconut curry is a brilliant strategy. The natural sweetness of the pumpkin pairs flawlessly with the earthy crunch of cauliflower, while lean chicken adds a massive boost of satisfying protein to keep this dish completely diet-friendly.
What makes this Golden Chicken, Pumpkin & Cauliflower Curry with Wilted Spinach so special is its incredible versatility and anti-inflammatory spice profile. By utilizing fragrant yellow curry paste, fresh ginger, and creamy coconut milk, you create a restaurant-quality sauce right at home in under 30 minutes. It is the absolute perfect vehicle to breathe new life into your leftovers—simply ladle this glorious, saucy masterpiece directly over your day-old chicken and rice.
The wilted spinach stirred in at the very end adds a pop of vibrant green color, essential vitamins, and fiber without overcooking. If you want a comforting dinner that supports your health goals while completely clearing out your vegetable drawer, this Golden Chicken, Pumpkin & Cauliflower Curry with Wilted Spinach will quickly become a weeknight staple. Enjoy the warming flavors and the ease of a brilliant one-pot wonder!
Ingredients
- 400 g Chicken (about 2 large breasts, cubed)
- 300 g Red Pumpkin (about 2 cups cubed)
- 300 g Cauliflower (about half a small head, cut into florets)
- 100 g Spinach (about 3-4 cups loosely packed)
- 3 tbsp Yellow Curry Paste
- 400 ml Canned Coconut Milk (1 standard can)
- 1 tbsp Garlic (about 3 cloves, minced)
- 1 tbsp Ginger (minced)
- 1 tbsp Olive Oil
- 1 tbsp Fish Sauce
- 14 oz Chicken (about 2 large breasts, cubed)
- 10 oz Red Pumpkin (about 2 cups cubed)
- 10 oz Cauliflower (about half a small head, cut into florets)
- 3.5 oz Spinach (about 3-4 cups loosely packed)
- 3 tbsp Yellow Curry Paste
- 14 fl oz Canned Coconut Milk (1 standard can)
- 1 tbsp Garlic (about 3 cloves, minced)
- 1 tbsp Ginger (minced)
- 1 tbsp Olive Oil
- 1 tbsp Fish Sauce
Instructions
- 1Place your pot over medium-high heat and add the olive oil.
- 2Once the oil is shimmering, add the cubed chicken and sear for 3-4 minutes until lightly browned on the outside. It does not need to be fully cooked yet.
- 3Lower the heat to medium. Stir in the minced garlic, minced ginger, and yellow curry paste. Sauté for 1-2 minutes until highly fragrant.
- 4Pour in the canned coconut milk and fish sauce, stirring well to dissolve the curry paste into a smooth, vibrant broth.
- 5Add the cubed red pumpkin and cauliflower florets to the liquid. Bring the mixture to a gentle simmer.
- 6Cover the pot and let it simmer for 15-20 minutes, or until the red pumpkin and cauliflower are fork-tender and the chicken is cooked through.
- 7Remove the pot from the heat. Add the fresh spinach and stir gently for 1-2 minutes until it is just wilted from the residual heat.
- 8Serve hot, ladled generously over your leftover chicken and rice.
Chef's Tips
- •If your leftover rice is straight from the fridge and a bit dry, place it in the bottom of your bowl and ladle the hot curry directly over it. The steam and hot broth will beautifully rehydrate the rice.
- •For an extra kick, garnish with a pinch of your chili flakes or a squeeze of fresh lemon juice just before eating.
Recipe By
Kitchen Buddy Chef