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Indian Cauliflower Curry with Organic Asparagus and Free-Range Chicken

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





  • 1 head cauliflower
  • 1 Tbsp coconut oil
  • 2 cups chicken cooked, shredded
  • 1/2 lb asparagus approximately 10 stalks, cut into bite-size pieces
  • 3/4 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 3/4 cup bone broth
  • 3/4 cup full fat coconut milk
  • cilantro for garnish


  1. Wash and break apart cauliflower into florets.
  2. Heat coconut oil in large pan over medium heat. Put cauliflower, chicken, asparagus in pan and saute for 2-3 minutes.
  3. Add turmeric, cumin, salt, pepper, cinnamon, and ginger and stir to blend spices well.
  4. Add broth and coconut milk, and bring to a boil.
  5. Reduce heat to simmer covered for about 5 minutes. Serve hot.
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