Chicken Cauliflower Curry For Kids - Veggie Loaded
A mild, creamy chicken curry for kids that's veggie-loaded and family-approved.
Servings: 4 large servings
Calories: 504kcal
Ingredients
- 600 grams chicken breast 1 lb
- 2 Tablespoons oil
- 1 brown onion
- 2-3 Tablespoons curry spice mix for kids
- 3 Tablespoons tomato paste 50 grams
- 1 ½ cups pumpkin (cubed) 200 grams, approx. ¼ of a small pumpkin
- 1 cup carrot (grated) 200 grams, approx. 2 medium carrots
- 1 ½ cups cauliflower florets 150 grams, approx. ¼ small cauliflower
- 1 can coconut milk 400mls, 13.5 oz
- 1 cup chicken stock or water
- 1 Tablespoon vinegar
- 1 Tablespoon soy sauce
- 2 handfuls baby spinach
Instructions
- Prep Your Ingredients: Dice chicken, finely dice onion, grate carrots, cube pumpkin, and roughly chop cauliflower.
- Make Cauliflower Coconut Milk: Blend the cauliflower and coconut milk together until completely smooth.You can use a food processor or blender to make your cauliflower smoothie!.
- Sauté Aromatics: Heat oil in a large pan with a lid. Sauté onions until soft and just golden.
- Add Spice & Paste: Stir in the tomato paste and curry spice mix. Cook for 1–2 minutes until fragrant.
- Add Veggies: Stir in pumpkin and carrot to coat in the spice mix.
- Simmer: Pour in the cauliflower-coconut blend, stock, and add chicken. Stir well, bring to a simmer. Cover and simmer for about 10 minutes until chicken is cooked and veggies are tender.
- Finish: Stir in baby spinach, vinegar, and soy sauce. Simmer uncovered for a minute or two to wilt spinach.
- Serve: With rice and your favourite kid-friendly sides.
Video
Notes
- For this recipe you will need my curry spice mix for kids (or your favourite store bought curry powder)
- Blending cauliflower into the coconut milk is a great way to sneak in extra veggies.
- Make a double batch and freeze leftovers—they defrost and reheat beautifully.
- Let the kids choose their own toppings and sides—this helps with acceptance.
- Chicken: Chicken breast is quick-cooking and lean. You can swap for chicken thighs for extra tenderness.
- Curry spice mix: I use my Curry Spice Mix for Kids but you can use a mild store-bought curry powder.
- Cauliflower: This is blended into the coconut milk to create a smooth, veggie-rich curry base.
- Pumpkin & carrot: Adds sweetness and body. You can sub with sweet potato if preferred.
- Soy sauce: Adds depth—swap for tamari if gluten-free.
- Vinegar: Brightens the flavour at the end—use apple cider or white vinegar
Nutrition
Serving: 1large serving | Calories: 504kcal | Carbohydrates: 20g | Protein: 38g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 599mg | Potassium: 1473mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12562IU | Vitamin C: 43mg | Calcium: 98mg | Iron: 5mg