Curried Vegetables & Chicken with Coconut Milk

1 tbsp extra-virgin olive oil

4 chicken breasts

1 sliced red or yellow onion

2 clove garlic peeled and minced

2 tsp fresh ginger

Sliced carrots

Diced celery

4 cups, pieces of cauliflower, eggplant and/or sweet potatoes

1 cup organic low-sodium vegetable broth

1 tsp cumin
1 tsp curry

1/8 tsp cayenne pepper

1 tsp kosher salt

1/2 cup lite coconut milk

2 tbsp lemon juice

2 tbsp fresh cilantro

1/2 C toasted cashews

Heat olive oil on medium heat in a saute pan. Add the chicken, pepper, onion, garlic, ginger, carrots, and celery. Saute until tender, about 8-10 min. Add the cauliflower, vegetables broth, and all spices. Bring to simmer (do not boil). Cover and cook an additional 5-10 min, stirring as needed.

Once the cauliflower is tender, stir in the coconut milk, lemon juice, cilantro & green peas. Bring contents of pan back to a simmer for 3-5 minutes and allow liquid to thicken slightly. Sprinkle cashews on top. Can be served over brown rice, quinoa, or lime scented coconut rice (also on this blog).

**You can use any veggies you want, I'm always changing up the mixture.