Yield 6 Cups
1 can full fat coconut milk
1 ½ cup of organic chicken broth
2 cups of stir-fry veggies: broccoli, carrots and cauliflower
1 cup of diced up bell peppers
1 cup of diced up red onions
2 ½ tbsp. of red curry paste
4-5 cloves of minced garlic
Juice of one lime
1 tsp of turmeric
1 cup of kale or spinach
2 cups of shredded organic chicken or grass-fed beef
1 head of cauliflower to make cauliflower rice
Step #1: Start by cooking the meat of your choice.
Step #2: Remove the cooked meat and set a side in a bowl.
Step #3: Add the coconut milk and chicken stock to a large pot along with the curry paste, butter, turmeric, lime, garlic. Cook for 5 minutes, stirring occasionally.
Step #4: Then add the frozen or fresh veggie mixes to the pot, stir, and cover while cooking for 5 minutes. If you added sweet potato, cook until soft.
Step #5: Remove the lid and stir in the chicken, beef, or beans. Cover and cook for the last 5 minutes.
Step #6: Serve over a bowl of cauliflower rice or by itself.
Step #1: Place head of cauliflower in blender and pulse until it turns into the consistency of rice.
Step #2: Either saute on low heat in coconut oil until soft, or steam until it becomes the softness you wish (does not take long).
***Nutritional info does not include optional ingredients.***
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Lunch or Dinner
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 28 g
Total Carbohydrates 26 g
Dietary Fiber 7 g
Sugars 13 g
Protein 13 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/coconut-curry/