Fall Vegetable Chicken Curry

Fall Vegetable Chicken Curry 🍠 This dish will help warm you up a chilly rainy day. Can easily be made vegetarian by replacing the chicken bone broth with vegetable broth and and either skipping the chicken or replacing it with firm nonGMO tofu. 

Recipe:
1 chicken breast cut into 1 inch cubes
2 medium sweet potatoes peeled and cut into 1 inch cubes (can be swapped out for carrots or butternut squash)
1 onion diced
3 cloves of garlic diced
2 cups of cauliflower florets 
1 medium zucchini sliced and cut in 1/2
1/2 cup fresh garden peas (can use frozen) 
1/2 cup fresh cilantro
1 can of coconut milk
1 cup of chicken bone broth 
2 tablespoons red curry paste 
1 tablespoon fish sauce
1 teaspoon brown sugar (I used date sugar)
Salt and pepper to taste 

Instructions:
Sauté onions and garlic in 1 tablespoon of ghee or avocado oil
When onion is translucent add sweet potato. Stir to coat.
Cook on medium/low for 10 minutes.
Add coconut milk, red curry paste, fish sauce, brown sugar and chicken broth. Mix well.
Add cauliflower
Add chicken
Cover and cook for about 20 minutes. Chicken should be cooked through. Cauliflower and sweet potatoes should be soft.
Add peas. 
Cover and cook for another 5-8 minutes. 
Add cilantro. Mix. 
Add salt and pepper to taste.
Serve over rice 

By Tapp Francke Ingolia