I made this quick curry after work in 10 minutes one night with leftovers from my fridge. I’m already excited to make it again! If you’re a patient, you have heard me recommend cooking a whole chicken to have on hand. This is a great recipe to use leftover chicken and bone broth.
Indian Cauliflower Curry with Organic Asparagus and Free-Range Chicken
Course:
Protocol:
Servings
2
Ingredients
- 1 head cauliflower
- 1 Tbsp 14.79 ml coconut oil
- 2 cups 480.00 ml chicken cooked, shredded
- 1/2 lb 227.00 g asparagus approximately 10 stalks, cut into bite-size pieces
- 3/4 tsp 3.70 ml turmeric
- 1/2 tsp 2.46 ml cumin
- 1/2 tsp 2.46 ml sea salt
- 1/4 tsp 1.23 ml ground black pepper
- 1/2 tsp 2.46 ml cinnamon
- 1/2 tsp 2.46 ml ginger
- 3/4 cup 180.00 ml bone broth
- 3/4 cup 180.00 ml full fat coconut milk
- cilantro for garnish
Instructions
- Wash and break apart cauliflower into florets.
- Heat coconut oil in large pan over medium heat. Put cauliflower, chicken, asparagus in pan and saute for 2-3 minutes.
- Add turmeric, cumin, salt, pepper, cinnamon, and ginger and stir to blend spices well.
- Add broth and coconut milk, and bring to a boil.
- Reduce heat to simmer covered for about 5 minutes. Serve hot.
