This is a nice big pot of soup. We are a household of two so half of it is going to the freezer for later. I'm going to be so happy later. "Later" is usually a week night after work when I come home and have a tiny princess food fit because:
- I just don't want to eat the same thing I had twice already this week
- It's grocery day tomorrow and we're out of acceptable dinner options
- There are no leftovers and I'm too lazy to cook
To be successful on AIP, I have to prepare almost all of my own food. Restaurants love to sneak nightshades and butter into so many innocent seeming dishes and processed foods too often have soy or corn. Or, for example, curry powders are full of things I can't have on AIP like seeds and nightshades.
So while I'm already in the kitchen, I might as well make extra and freeze for later. This way, I'll always have something healthy and safe that I can warm up on days when I can't cook.
Coconut Chicken + Vegetable Curry
1 tablespoon turmeric
1 teaspoon fenugreek
1/2 teaspoon ground clove
1/2 teaspoon ground cardamon
1/2 teaspoon ground cinnamon
1/4 teaspoon ground white pepper
1/4 teaspoon ground szechwan pepper
2 tablespoon coconut oil
8 scallions, white and light green parts, minced
6 cloves garlic, minced
1.5 inch ginger, peeled, minced
1 small head cauliflower, in florets
6 carrots, peeled, coarsely chopped
1 14oz tin coconut milk
2 quarts chicken stock or bone broth
2 cups chopped green beans
1 lb boneless, skinless chicken breast, sliced thin
2 cups chopped kale
salt, to taste
lime juice, to taste
In a small bowl, combine turmeric, fenugreek, clove, cardamon, cinnamon, white pepper and szechwan pepper. Set aside.
In a large stock pot, saute scallion, garlic and ginger in coconut oil, over medium low heat. Cook until fragrant, soft and glossy - about 3 minutes. Add cauliflower, carrots, coconut milk, stock and spices. Bring to a boil, reduce to a simmer. Simmer until carrots are tender, about 10 minutes. Add green beans and chicken. Cook 5 minutes or until chicken is fully cooked. Stir in chopped kale. Season with salt and lime juice.