High Protein Indian Curry w/ Roasted Cauli & Purple Onion – LOW CAL
Indian Curry w/ Roasted Cauli & Purple Onion – LOW CAL
Print Pin RateServings: 2 servings
Calories: 412kcal
Ingredients
For Indian Chicken Curry:
- 8 oz chicken thighs skinless, boneless
- 1 cup broccoli florets
- 1 cup bell pepper julienned
- ½ cup full fat canned coconut milk
- ½ cup canned fire roasted diced tomatoes drained
- ¼ cup chicken broth
- 1 tbsp curry powder *
- 1 tsp garlic minced
- 1 tsp ghee
- ¼ tsp sea salt
- ¼ tsp black pepper
For Turmeric Roasted Vegetables:
- 2 cups cauliflower florets
- 1 medium red onion peeled and quartered
- 1 tsp ghee
- 1 tsp ground turmeric
- ¼ tsp garlic powder
- ¼ tsp sea salt
Optional toppings:
- cilantro
- green onions
- parsley
Instructions
- PREHEAT oven to 400° and line a baking sheet with parchment paper or aluminum foil. Combine ingredients for roasted vegetables in a large mixing bowl. Toss with hands to coat paying extra attention to rubbing the onion with seasoning on cut sides. Spread mixture onto baking sheet. Bake 30-35 minutes.
- IN the meantime, season both sides of chicken thighs with sea salt and black pepper. Add 1 tsp ghee in a large pan over medium heat. Add chicken thighs and brown 5 minutes. Flip chicken thighs and add bell peppers to pan. Sauté 3 minutes to soften
- ADD garlic, coconut milk, chicken broth, tomatoes and curry powder. Stir to combine and bring mixture to a low boil. Reduce heat and simmer 15 minutes. Add broccoli and simmer 5 minutes longer.
Alternate Instant Pot Cooking Method:
- FOR curry, combine all ingredients into instant pot, set as manual pressure for 15 minutes. Done.
- SERVE chicken curry alongside roasted vegetables.
Notes
*Indian type, includes fenugreek, coriander, turmeric amongst other exotic herbs
Nutrition
Calories: 412kcal | Carbohydrates: 24g | Protein: 28g | Fat: 25g | Fiber: 6g | Net Carbs: 18g