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High Protein Indian Curry w/ Roasted Cauli & Purple Onion – LOW CAL

Indian Curry w/ Roasted Cauli & Purple Onion – LOW CAL

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Course: Main Meals
Keyword: Week 1
Cooking Method: Instant Pot, Oven, Stovetop
Recipe Type: Poultry
Servings: 2 servings
Calories: 412kcal


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


  • 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.


*Indian type, includes fenugreek, coriander, turmeric amongst other exotic herbs


Calories: 412kcal | Carbohydrates: 24g | Protein: 28g | Fat: 25g | Fiber: 6g | Net Carbs: 18g