This is a VERY versatile recipe!
add chicken or shrimp
add chick peas
add cauliflower, Brussels sprouts or carrots
2 tsp. Coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tbs. currya powder
½ tsp. cinnamon
½ tsp salt
¼ tsp cayenne pepper
1 13-15 ounce can coconut milk
1 cup cubed Yukon Gold potato or sweet potato
2/3 cup frozen peas
1 pound asparagus, chopped into quarters
Juice from 1 lime
In a saucepan, heat over medium heat. Cook onion, stirring frequently, for 3-5 minutes or until translucent. Add garlic, curry, cinnamon, salt, and cayenne; cook for an additional 2 minutes. Add coconut milk and potato. Bring to a boil, reduce heat, cover and simmer until potatoes are just tender, about 10 minutes.
Mix in peas and asparagus. (Add a little water or stock if sauce is too thick.) Return to a boil and simmer for 10 more minutes. Mix in lime juice and salt to taste.
Remove pot from heat and let stand 5 minutes before serving.