Coconut Curry Chicken with Chickpeas and Cauliflower {Slow Cooker or Instant Pot}

Name: Coconut Curry Chicken with Chickpeas and Cauliflower {Slow Cooker or Instant Pot}
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American, Asian, Latin American, Caribbean
Ingredients: 2 tablespoons ghee or vegetable oil; 1 onion (chopped (1 cup)); 1 tablespoon grated fresh ginger; 2-3 garlic cloves (chopped); 1 teaspoon whole cumin seeds; 1 teaspoon ground turmeric; ½ teaspoon freshly ground black pepper; ½ teaspoon ground coriander; ½ teaspoon cayenne pepper; Juice of 1 lime or lemon; 1 tablespoon kosher salt; 1 ½ pounds boneless (skinless chicken thighs, cut into 2 1/2-inch pieces); 1 head cauliflower (divided into florets (about 6 cups)); ⅓ cup water (chicken or vegetable stock); 1 15-ounce can chickpeas, drained; 1 14-ounce can full fat coconut milk; 2 heaping cups baby spinach leaves or other leafy greens; Chopped cilantro and black or brown sesame seeds (optional)

Instructions

Prep:15minCook:8min

Creamy and delicious curry-spiced, one-pot chicken stew packed with cauliflower, chickpeas and greens is so easy to make in your pressure cooker or slow cooker. Make-ahead and freezer-friendly. Serve with basmati rice or warm naan on the side to make a complete meal.

Updated at: Wed, 11 Feb 2026 00:02:34 GMT