Chicken And Veggie Curry

• 1 pound of chicken breast, boneless and skinless
• 1 onion, chopped
• 3 carrots, chopped
• 1 can of chickpeas, drained and rinsed
• 1 can of coconut milk
• 1 tablespoon tumeric
• 1 teaspoon cumin
• 1 tablespoon fresh grated ginger
• 1 lime, juiced and zested
• 1/2 cup cashews, roasted
• 1/2 cup cilantro, chopped
• salt and pepper

1. Cut the chicken and saute in a dutch oven with olive oil until brown. Add some salt and pepper.
2. When chicken is cooked put on the side and reserve. Use same pot, add some olive oil, the onion and the ginger and cook for 4-5 minutes. When translucent, add the carrots and cauliflower. Add the coconut milk, tumeric, cumin, 1 1/2 tsp of salt and 1 tsp of pepper. Cook until veggies are tender 8-10 minutes.
3. Add the chickpeas and chicken and cook for another 5 minutes and add lime juice and zest. Serve with roasted cashews on top and cilantro. I like mine spicy but my kids do not, so I added some chili flakes to my bowl.
4. Et Voila, Bon Appetit!

chicken, onion, carrots, chickpeas, coconut milk, tumeric, cumin, ginger, lime, cashews, cilantro, salt

Taken from food52.com/recipes/58162-chicken-and-veggie-curry (may not work)