Curried Chicken, Kale and Cauliflower

It's the season of kale around here! I've been busy finding ways to use up all the kale that I've been harvesting from my own garden as well as that which I receive in my CSA share (community supported agriculture) and FreshBox  (locally run online subscription program that delivers fresh and local produce year-round). As I'm committed to not wasting any food I buy or grow AND like to think ahead, I really like this recipe as it freezes well and is quite versatile.

While this recipe didn't originally include chicken and suggested serving it over rice, I switched it up with adding in the chicken to balance out the carbohydrate content. You could easily substitute with other cuts of chicken, pork chops or even mixed it with ground meats. I also like it topped with chopped bacon.

If you practice carb cycling, this is a great option for your higher carb weeks. Serving this curry with a protein will ensure you're provided with ample protein to keep you satisfied for hours and prevent a blood sugar spike and then the subsequent crash. 

Ingredients:

• 2 lbs. diced chicken breast
• 1 Yellow Onion (diced)
• 6 cups Bone Broth (divided)
• 2 Garlic Cloves (minced)
• 2 tbsp Curry Powder
• 1 tsp Garam Masala
• 1 tsp Sea Salt (divided)
• 2 tbsp Tomato Paste
• 2 cups Organic Coconut Milk (full-fat, from the can)
• 1/4 cup Dry Green Lentils
• 1/2 head Cauliflower (chopped into small florets)
• 6 cups Kale Leaves (stems removed, chopped)

Directions

1. In a large pot over medium-high heat, cook the diced chicken breast with a little butter, olive oil or some bone broth.
2. When the chicken is almost cooked to an internal temperature of 165F, add in the onions and sauté with a splash of the broth. Cook until browned, stirring frequently and adding more broth as needed to prevent from sticking.
3. Add the garlic, curry powder, garam masala, half the salt and tomato paste. Stir for one minute.
4. Add the remaining vegetable broth, coconut milk and lentils. Bring to a simmer and cook for 20 minutes. Add the cauliflower and simmer for another 15 minutes or until tender.
5. Stir in the kale leaves until wilted and season to your preference with the remaining salt. Divide into bowls and enjoy!