Scale

1 tbsp coconut oil
1/2 large white onion, chopped
2 boneless chicken breasts, cut up into strips or cubes
2 tbsp curry powder
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp chili flakes
1/2 head large cauliflower, cut into florets
1 can full fat coconut milk ( you can also use the curry flavoured coconut milk)
2 handfuls baby spinach
1 lime

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In a large saucepan on medium heat, melt the coconut oil and saute the onions until translucent ( approx 3 minutes). Add in the chicken and curry powder and cook another 5 minutes.
Add in the coconut milk, garlic powder, chili flakes, and stir. Add chopped cauliflower and bring to a boil. Reduce to a simmer and cover for 20 minutes.
In the last minute add in baby spinach and re-over until spinach is wilted.
Squeeze fresh lime juice and add salt and pepper as desired.

Serve with quinoa or brown rice!