One of the biggest problems I have as a home educating parent is lack of time. I could always do with a few extra hours in the day to get everything done and have time to relax. One way I ‘make’ time is to pre-cook most of the meals. This GAPS chicken, coconut and cauliflower curry can be made ahead of meal time as it can be both frozen and re-heated or stored in the fridge for a couple of days.

I am an early riser, I like the peace and quiet to collect my thoughts and plan my day before it happens. I find cooking relaxing and enjoyable so I do a lot of cooking at 6.00am. I like meals that can be batch cooked or easily re-heated at another time.

GAPS chicken, coconut and cauliflower curry

This GAPS chicken, coconut and cauliflower curry is quick and easy to make. The recipe uses a whole cooked chicken which really cuts down on the time this meal takes to make. I cook a chicken the day before I plan to make this recipe. By pre-cooking the chicken I am able to make stock and get more value for money from the chicken.

chicken stock
Beautiful chicken stock

Using a mixture of fresh and frozen vegetables makes the curry quick and easy to prepare. I have most of the ingredients in my cupboard so this dish can be pulled together without much effort. The coconut milk gives the curry a beautiful creamy taste, whilst the stock adds a tonne of nutritional goodness.

GAPS chicken coconut cauliflower curry
I like to get the ingredients ready and together before I start cooking so everything is easily to hand
shredded cooked chicken
Shredded, cooked chicken
prepared cauliflower
Prepared cauliflower

Once all the ingredients are assembled the active cooking time is only around 15 minutes. If I am planning this for lunch, once the curry is cooked I leave it on the hob to be re-heated later in the day. The curry can be stored in the fridge or frozen if you are super efficient!

chicken, coconut and cauliflower curry

GAPS chicken, coconut & cauliflower curry

Quick and easy to prepare, GAPS legal chicken, coconut and cauliflower curry
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 6 people


  • 1 Casserole Dish Large Dutch Oven


  • 3 Onions peeled and chopped
  • 1 can Coconut Milk
  • 500 grams Frozen Peas
  • 6 cloves garlic crushed
  • 1 Cauliflower cut into florets
  • 1 Chicken pre-cooked, cooled and shredded
  • 1 tsp Salt
  • 2 tbsp Tumeric
  • 2 tbsp Cumin
  • 2 limes quartered
  • 1-2 tbsp Fat lard, coconut oil or avocado oil
  • 500 ml Stock


  • In a large casserole dish, add the fat and heat
  • Add the onions and the garlic, cook for 5 – 7 minutes until the onions have browned but not burnt
  • Add the coconut milk, stock, cumin, turmeric and salt. Stir to combine
  • Add the cauliflower and peas and bring to a boil
  • Reduce to a simmer with the lid on for 30 minutes until the cauliflower and peas are cooked
  • Add the pre-cooked chicken, stir in so everything is covered with the sauce
  • Leave to simmer with the lid on for 5 – 8 minutes so the chicken is heated through
  • Serve with a quarter of lime on the side, or squeeze the lime onto before serving


You can make the curry spicier by adding a greater quantity of spices.
The peas can be substituted for butternut squash which also tastes delicious.
Once cooked, the curry will keep for two days in the fridge or frozen for up to a month.
Keyword Chicken, Coconut, Curry, Dairy Free, Egg Free, GAPS, Gluten Free

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