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

Servings

2-4

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

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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