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Ingredients

Scale
  1. 1 tbsp coconut oil
  2. 1/2 large white onion, chopped
  3. 2 boneless chicken breasts, cut up into strips or cubes
  4. 2 tbsp curry powder
  5. 1 tsp garlic powder
  6. 1/2 tsp sea salt
  7. 1/4 tsp chili flakes
  8. 1/2 head large cauliflower, cut into florets
  9. 1 can full fat coconut milk ( you can also use the curry flavoured coconut milk)
  10. 2 handfuls baby spinach
  11. 1 lime

Instructions

  1. 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.
  2. 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.
  3. In the last minute add in baby spinach and re-over until spinach is wilted.
  4. Squeeze fresh lime juice and add salt and pepper as desired.

Notes

Serve with quinoa or brown rice!