In a large pan, heat the coconut oil over medium-high heat. Add the onions and sauté until slightly softened, about 5 minutes.
3 tbsp coconut oil, 1 medium sweet yellow onion
If using chicken, add the chicken to the pan and cook for about 5 minutes, stirring often. Cook the chicken until the internal temperature reaches 165ºF.
1 1/4 lbs boneless skinless chicken breast, diced into bite-sized pieces OR 2 cups cooked chickpeas (vegetarian option)
Add the garlic, turmeric, ginger, and coriander and cook for about 1 minute until fragrant.
3 cloves garlic, 3 tsp ground turmeric, 1 tbsp fresh ginger, 2 tsp ground coriander
Next, add curry paste, coconut milk, carrots, and cauliflower. Mix until the coconut milk and curry combine and then reduce heat to low and simmer for about 10 minutes, or until sauce reaches desired thickness.
3 tbsp organic yellow curry paste, 13.5 ounce can coconut milk, 1 1/2 cups carrots, 1/2 head cauliflower
Add swiss chard and stir until wilted. Add chickpeas, if using.
2-3 cups swiss chard
Taste the curry and add salt if needed and/or stevia or coconut sugar to balance spice if desired. Add fresh pepper, and lime juice.
Dash salt, 11 drops stevia, 1/2 tsp black pepper, 1-2 tbsp lime juice
Serve topped with cilantro and enjoy!
1/4 cup fresh cilantro