Leftovers: Aloo Gobi
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 1 (14oz) can coconut milk
  • 1 head of cauliflower, leaves and stem removed, chopped in small florets
  • 1 sweet potato, cubed
  • ½ lb chicken, cubed (I used leftover shredded chicken. Genius)
  • 3 garlic cloves, minced
  • 1 tablespoon coconut oil
  • 2 tablespoons almond butter
  • 1 tablespoon curry powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • ½ teaspoon red pepper flakes (unless you want more intense heat)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon garam masala
  • salt and pepper, to taste
  • cilantro, to garnish
Instructions
  1. Place large pot or pan over medium heat, add coconut oil and garlic to saute.
  2. Once garlic is fragrant, add your coconut milk and spices. Let simmer for about 5 minutes.
  3. While the spices are simmering, chop your veggies and chicken.
  4. Place sweet potatoes and cauliflower in the coconut milk, cover, and let simmer for about 10 minutes.
  5. Then add chicken and almond butter, cover again, and let simmer for another 6-8 minutes or until chicken is cooked through.
  6. Garnish with cilantro. It gives it a very fresh flavor.
  7. Stir occasionally. Add more coconut milk if desired.
  8. Consume. BE CAREFUL. Someone I know, who I was cooking for, burnt their mouth extremely bad because they have no patience. And they are very child like. I was home alone last night....
  9. Enjoy!
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/leftovers-aloo-gobi/