Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
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
Indian Cauliflower Curry with Organic Asparagus and Free-Range Chicken
Ingredients
Ingredients
- 1 1 head cauliflower
- 1 14.787 tbsp mL coconut oil
- 2 480 cups mL chicken cooked, shredded
- 10 10 stalks asparagus cut into bite-size pieces
- 3/4 3.69675 tsp mL turmeric
- 1/2 2.4645 tsp mL cumin
- 1/2 2.4645 tsp mL sea salt
- 1/4 1.23225 tsp mL ground black pepper
- 1/2 2.4645 tsp mL cinnamon
- 1/2 2.4645 tsp mL ginger
- 3/4 180 cups mL bone broth
- 3/4 180 cups mL full fat coconut milk
- cilantro for garnish
Instructions
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.
