Paleo “Chicken” Curry with Mushrooms, Greens, and Cauliflower Rice Recipe

We love coming up with recipes that harness the power of nutrient-rich superfoods! That's why we formulated this recipe using superfoods like turmeric, ginger, miso, and our 24K Chicken Bone Broth. This delicious curry will leave you feeling satiated, satisfied, and glowing from the inside out!

Reset Approved!

BROTH INGREDIENTS

6 T Kroma 24K Chicken Bone Broth

1 Can Coconut milk

¾ C Water

1 T Lemon juice

1 T Tamari

1 tsp Turmeric powder

1 tsp Sea Salt

1 tsp Chili powder

½ inch Chunk of ginger

½ tsp Garlic powder

1 T White miso

½ tsp Cumin powder or seed

BROTH DIRECTIONS

1. Blend all ingredients until smooth (makes about 3 cups of broth)
2. Warm broth in a saucepan 

MUSHROOM INGREDIENTS

1 lb Oyster mushrooms, “shredded” like chicken

2 T Olive oil

1 T Tamari

1 T Lemon juice

MUSHROOM DIRECTIONS

1. Heat oil in a pan, and saute mushrooms for a few minutes until they start to get golden brown
2. Add tamari and lemon juice to the mushrooms 
3. If needed, add a few splashes of water to keep things moving
4. Give them the taste test! If you like them, they are ready

CAULIFLOWER RICE INGREDIENTS

½ Whole cauliflower (should make about 1 C of rice), or 1 bag frozen cauliflower rice 

Pinch of sea salt

2-3 T Olive Oil

CAULIFLOWER RICE DIRECTIONS

1. Pulse cauliflower in food processor until it has a rice-like consistency OR cook 1 bag of frozen cauliflower rice
2. Sauté rice with olive oil and sea salt

GARNISHES (OPTIONAL)

Steamed greens of your choice 

Steamed veggies of your choice

Cilantro

Sesame seeds

Chili flakes

Combine broth, mushrooms, and rice in a bowl and add optional garnishes.

Enjoy!