Chicken Coconut Curry

Prep Time: 10 minutes
Cook Time: 30 mins
Serves: 4
3 T coconut oil
1 large onion, chopped
6-8 garlic cloves, minced
1 T fresh ginger, minced
½ c carrots, chopped
1 head cauliflower, chopped
1 1/2 pounds boneless, skinless, chicken, chopped
2 t turmeric
1 T curry powder
2 teaspoons chili powder
Pinch of cayenne
1/2 c cilantro, chopped
1 can full fat coconut milk
¼ tomato, chopped
1/2 c snow peas
salt & pepper to taste
Optional garnish: lime, cilantro, cashews, unsweetened coconut shreds
Directions: Heat 2 T of oil on medium and cook onion until translucent. Add another T of oil, garlic, ginger, carrots, cauliflower, and chicken. Cook another 5-6 minutes. Add the spices and cook for another 2-3 minutes. Add the cilantro then the coconut milk. Cook for 10 minutes on simmer. Add the snow peas and tomato in the last 5 minutes, and done! Garnish with lime, cilantro, cashews, and coconut shreds. Serve over simple coconut flour pancake.