Sheet Pan Curry

I have been perusing the library for cookbooks and have found some new goodies! The Clean Plate by Gwyneth Paltrow had so many simple, flavorful healthy meals. One of my favorites was the Sheet Pan Curry. It is so simple and very delicious!!

serves 4

  • 6 garlic cloves, grated
  • 2 tsp. curry powder
  • 1 tsp garam masal
  • 1 tsp ground turmeric
  • 1 tsp grated fresh ginger
  • 3 TBLS coconut oil
  • 1.5 lb boneless, skinless chicken breast, cut into 2-inch pieces
  • 1 head of cauliflower, cut into about 2-inch florets
  • Pickled Red Onions (see below)
  • Fresh cilantro leaves, to garnish

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the garlic, curry powder, garam masala, turmeric, ginger, and coconut oil and work them into a paste. Toss the chicken and cauliflower in the paste to coat. Spread the chicken and cauliflower in an even layer over the prepared baking sheet. Roast for 15 to 20 minutes. rotating the pan halfway through.

Serve topped with pickled onions and cilantro

Pickled Red Onions

  • 1 medium red onion, thinly sliced
  • 3/4 cup water
  • 1 Tblsp whole black peppercorns
  • 1 tsp kosher salt
  • 1 garlic clove, crushed
  • 1 star anise pod
  • 1/2 tsp coriander seeds
  • 1 1/4 cups apple cider vinegar
  • 4 drops of liquid stevia

Put the onion in a medium bowl and set aside

Combine the water, peppercorns, salt, garlic, star anise, and coriander in a small saucepan and bring to a boil. Remove from the heat, add the vinegar and stevia, then pour directly over the onions.

Let cool, then refrigerate. The pickles are ready to eat as soon as they’re cool. These should last a few days stored in a covered jar or bowl in the refrigerator.

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