Ingredients

1 lb. cubed chicken breasts
1-1/2 tsp. salt, divided
1/8 tsp. freshly ground pepper
2 tsp. vegetable oil
1 C. diced onions
1 Tbsp. chopped garlic
2 tsp. chopped fresh ginger
2 Tbsp. curry powder
1 tsp. cumin
1/8 tsp. ground red pepper (optional)

Cooking Instructions

Sprinkle chicken with 1/4 tsp. salt and pepper. Heat oil in Dutch oven over medium heat. Add chicken and cook, stirring, 5 to 7 minutes, until golden. Transfer to bowl. Add onions, garlic, ginger, and 1/4 C. broth to Dutch oven. Cover and cook over medium heat 7 to 8 minutes, until onions are golden. Stir in curry, cumin, red pepper and remaining 1-1/4 tsp. salt. Cook until fragrant, 30 seconds. Stir in remaining broth and potatoes. Bring to a boil. Reduce heat. Cover and simmer 10 minutes. Add cauliflower and carrots. Simmer 10 minutes more. Stir in chicken, beans and coconut milk. Simmer, covered, 15 minutes, until vegetables are tender. Stir in green onions. Serve with couscous.
 
 
 "Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)