Cauliflower and Chicken Curry with Pomegranate

A cross-cultural take on a classic mid-week curry. Spiced Cauliflower and chicken meet sweet and zesty jewels of pomegranate.



  • 2 Skinless chicken breast fillets, diced
  • 1/2 Cauliflower, cut into small florets
  • 1 large Onion
  • 3 Garlic cloves, crushed
  • 3cms fresh ginger, minced
  • 3 cms fresh turmeric, minced
  • 2 small red capsicum, diced
  • 1 can organic coconut milk
  • 1/2 bunch Coriander, including roots
  • Seeds from half a Pomegranate
  • 2 tsp Turmeric powder
  • 2 tsp Cumin powder
  • 1 tsp Chilli powder
  • 1 tsp Coriander seeds, ground
  • 1 tsp hot paprika


  • In a small bowl, mix together the Turmeric, Cumin, Chilli powder, Coriander seeds and Paprika for the curry powder. Set aside
  • Peel and mince the garlic, ginger and turmeric. Wash and very finely chop the corainder roots
  • Heat a skillet or casserole dish over medium heat, add some olive oil followed by the garlic, ginger, turmeric and coriander roots. Cook until fragrant
  • Add onion and capsicum, cook until soft
  • Add your curry mix powder and season well. Cook until very fragrant
  • Add the coconut milk, and a dash of water or stock
  • Bring to boil then add chicken and cauliflower pieces. Return to a boil before turning down to simmer
  • Cover and cook for a further 20 mins
  • Serve on rice, topped with plenty of coriader and pomegranate seeds