Coconut Curry

• 2 skinless boneless breasts, cut into 1 inch chunks (or see directions below for vegetarian option)
• 3 T curry powder
• 1 t sea salt
• 1-2 tsp red pepper flakes or fresh green chili, finely chopped
• 2 T coconut oil
• 3 cups coconut milk, canned
• ½ cup yellow onion, diced
• ½ cup carrots, thinly sliced diagonally
• ½ cup bell pepper, cut into 1 inch chunks
• ½ cup cauliflower, chopped
•  ½ cup sweet potato or butternut squash, cut into 1 inch cubes

1. Toss chix chunks in a bowl with ½ cup curry powder and all of the sea salt and chile
2. Lightly steam cauliflower and sweet potato or squash, set aside.
3. In a frying pan, heat oil and then add onion and bell pepper. Cook until onion is tender and translucent.
4. Add chicken and stir with the bell pepper and onion, browning the chicken on all sides.
5. Add coconut milk and other vegetables.
6. Cook on very low simmer for 5-10 minutes until chicken is cooked through and vegetables are tender.
7. Add sea salt if needed.
8. Serve over brown rice or quinoa.

Makes 6 servings and the leftovers make a great second dinner with enhanced taste!

Vegetarian option: omit the chicken and double the vegetables for a lovely vegetarian curry – just add the curry powder when sautéing the onions and bell peppers. Add crushed raw cashews to make this meal a complete protein.