Prep time: 10 minutes
Cook time: 40-45 minutes
Yields: 4 servings
1 Tablespoon - Coconut oil
1 - Yellow Onion, sliced in ½ moons
2 Tablespoons - Ginger puree or chopped ginger
1 Tablespoon - Red curry paste
2 Tablespoons - Coconut liquid aminos
1 Can - Light coconut milk
2 Cups - Vegetable broth
½ head - Cauliflower, cut into florets
1 Can - Chickpeas, drained
1 Pound - Chicken breast, cubed
4 Cups - Raw spinach
In a large pan, heat coconut oil on a medium flame. Add sliced yellow onion. Sautee for about 6 minutes. Add the ginger, salt, curry paste and coconut liquid aminos. Cook for about 2 minutes then add the coconut milk and broth. Bring to a boil, then reduce the heat to a low flame and simmer for 20 minutes.
Add the cauliflower and chickpeas. Cook for 10-15 minutes or until cauliflower is soft. Add the chicken and cook for 10 minutes. Add spinach. Taste for salt.
Serve this over brown rice.
Download the recipe PDF here.