Cauliflower and Sweet Potato Curry (Edit recipe)

This plant based curry is loaded with vegetables and packed with nourishing, collagen-rich bone broth. This is the perfect recipe to meal prep and have throughout the week, or to cook for a crowd!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	421
Fat:	13 g
Carbohydrates:	45 g
Protein:	32 g
Cholesterol:	0 g
Sodium:	807 mg
Fiber:	9 g
Sugars:	15 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 4

Ingredients

2 Tbsp Avocado Oil
1 lb Boneless Skinless Chicken Thigh, cut into bite sized pieces
1 Onion, diced
8 cloves Garlic, minced
2 cups Sweet Potato, peeled & chopped
1 head Cauliflower, cut into florets
2 Tbsp Curry Powder
1 tsp Sea Salt, Celtic
3 Tbsp Tomato Paste
2 cups Bone Broth, Bonafide Provisions chicken
1 Coconut Milk, 13.5oz. can

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat avocado oil in large dutch oven or stainless-steel pot over medium heat. Add in bite size chicken pieces and brown, about 3-4 min.
Add in onion and garlic and sautu00e9 until translucent, about 1-3 min.
Then add in sweet potato, cauliflower, spices, tomato paste, and chicken bone broth. Bring to a boil, then turn heat down and cover the pot, stirring occasionally. Cook until sweet potato and cauliflower is fork tender, approx. 20-30 min.
Once the sweet potato is tender, stir in the coconut milk and let simmer for 5 min. Turn heat off and serve over bone broth rice or cauliflower rice, and garnish with fresh herbs.