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Cook brown rice or quinoa as per package instructions.
Preheat large non-stick deep skillet on low - medium heat and add olive oil. Add onion, garlic, ginger, bell peppers and cook until soft, about 7 minutes, stirring occasionally.
Add coconut milk, honey, curry powder, turmeric, cornstarch, salt, pepper and stir to combine. Bring to a boil, add cauliflower and chicken and stir. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Serve hot, on a bed of brown rice or quinoa, garnished with cilantro and green onions.
NOTES, TIPS, TRICKS, HINTS, ETC:
Substitute chicken for extra cauliflower for a vegan version.
This recipe has the following nutrient totals:
Protein 49.4 g
Carbohydrates 38.6 g
Iron 1.07 mg
Fiber 9.36 g
Calcium 24.4 mg
(plus many more nutrients)
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