Creamy Indian Chicken Stew with Spinach, Cauliflower & Cilantro

Directions

1. Pour a little virgin coconut oil into a medium saucepan and warm over medium-high heat.
2. Wash, dry, and trim the carrots, then cut them into small dice.
3. When the pan is hot, add the oil, then the carrots and ground chicken; cook, breaking up the meat with a spoon, until the chicken is just browned, about 3–4 minutes.
4. Stir in the cornstarch and the curry powder plus garam masala; cook briefly until fragrant, about 1 minute.
5. Pour in the chicken or vegetable broth and the heavy cream; stir to combine and bring to a boil, then lower to a simmer and cook until the mixture thickens and the chicken is cooked through, 3–4 minutes.
6. Meanwhile, pull cilantro leaves from the stems, wash, dry, and finely mince the leaves.
7. Add the cilantro, cauliflower, and spinach to the pan; stir and return to a simmer over high heat.
8. Once simmering again, reduce heat to low and continue cooking until the vegetables are warmed through, 3–4 minutes.
9. Taste and adjust salt if needed, then remove from heat and divide into bowls for serving.