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Indian Cauliflower Curry with Organic Asparagus and Free-Range Chicken

August 8th, 2019


Indian Cauliflower Curry with Organic Asparagus and Free-Range Chicken

Ingredients

  • 1 head cauliflower
  • 1 Tbsp coconut oil
  • 2 cups cooked chicken shredded
  • 10 stalks asparagus 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
  • fresh cilantro for garnish

Servings:

Units:

Instructions

  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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