One of my favorite dishes to cook on a Sunday is a green curry loaded with vegetables and chickpeas or chicken for protein. It allows me to immediately use up some of the vegetables I picked up at the market that day and have plenty of leftovers for a couple of weeknight dinners, since it’s only better reheated. The initial recipe was inspired by Nigella Lawson, whom I had seen make one on the Style Network. It seemed simple and flavorful so I tried it, first making her exact recipe and over the months and years tweaking it more and more to make it my own. I posted a recipe for a Carrot, Potato, and Chickpea Green Curry on my website a few years ago. The one below, made tonight, is a bit different and less exact in its measurements; I might eventually write it up more precisely, but you can still try it and enjoy a very tasty dish.

Cauliflower and Chicken Green Curry

1-2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium shallot, chopped
2 medium cloves garlic, pressed or chopped
Kosher salt to taste
2 13.5-ounce cans coconut milk
2 tablespoons green curry
2 tablespoons fish sauce
Water if needed
1 medium head cauliflower, cut into small florets
1 red bell pepper, diced
2 chicken breasts, cut into thin slivers
Cooked brown rice to serve

In a large saucepan over medium-high heat, heat enough olive oil to coat the bottom of the pan. Add the onions, shallots, and garlic, sprinkle some salt, and cook until translucent, about 5 minutes. This process might go faster, so make sure to pay close attention and to stir frequently with a wooden spoon.

Add the coconut milk, curry, and fish sauce and stir to combine. Bring to a boil. If it looks like there won’t be enough liquid to properly cook the cauliflower (if your cauliflower is on the large side), add 1/4 to 1/2 cup of water. Taste and add curry and/or fish sauce if needed; this is particularly recommended if you add water, which might dilute the taste of the other ingredients. The liquid should be slightly thinner than a butternut squash soup.

Reduce the heat to medium and stir the cauliflower and bell pepper into the liquid. Add some salt to taste. Let the cauliflower cook for about 10 minutes, until it is about halfway done. Stir in the chicken and continue to cook for 7 to 10 minutes, until everything is cooked. The cauliflower should still have some crunch to it, unless of course you prefer it to be on the soft side.

To serve, put some brown rice into your bowl and ladle the curry onto it. Refrigerate the leftovers to enjoy throughout the week, reheated or at room temperature.