Cook brown rice or quinoa as per package instructions.
Preheat large non-stick deep skillet on low – medium heat and add olive oil. Add onion, garlic, ginger, bell peppers and cook until soft, about 7 minutes, stirring occasionally.
Add coconut milk, honey, curry powder, turmeric, cornstarch, salt, pepper and stir to combine. Bring to a boil, add cauliflower + chicken and stir. Bring to a boil, reduce heat to low, cover and cook for 20 minutes.
Serve hot, on a bed of brown rice or quinoa, garnished with cilantro and green onions.
*Substitute chicken for extra cauliflower for a vegan version.
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1.5 cups (no rice)2526.7 g435.2 mg13.4 g12.3 g22.1 g62.1 mg