Indian Cauliflower Curry with Organic Asparagus and Free-Range Chicken
  • 1head cauliflower
  • 1Tbsp coconut oil
  • 2cups cooked chickenshredded
  • 10stalks asparaguscut into bite-size pieces
  • 3/4tsp turmeric
  • 1/2tsp cumin
  • 1/2tsp sea salt
  • 1/4tsp ground black pepper
  • 1/2tsp cinnamon
  • 1/2tsp ginger
  • 3/4cup bone broth
  • 3/4cup full fat coconut milk
  • fresh cilantrofor 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.