Happy Friday!  Lately, I’ve been cooking a lot from Dr. Alejandro Junger’s Clean Eats and I haven’t been disappointed yet.  So far, the big winner is the Indian-style Coconut Curry.  Richard went as far as to say that it was one of the best “ethnic” meals I’ve ever made.  (Well, hey!)  I do have to say that I would feel very comfortable serving this to dinner guests – I almost felt like I cheated because it was so easy to whip up.  This curry dish is cleanse-friendly and vegan if you omit the chicken.  And the leftovers!  Yummiest.  Lunch.  Ever.

| Coconut Curry | (serves 4)

• 1 tablespoon extra virgin olive oil (I used unrefined coconut oil)
• 2 garlic cloves, chopped
• 1 medium onion, diced
• 1/2 tablespoon ground turmeric
• 1/2 tablespoon ground cumin
• 1 tablespoon ground coriander
• ( I also added 1 tablespoon hot madras curry powder)
• 1/2 teaspoon onion powder
• 1 sweet potato, peeled and chopped into 1/2 inch cubes
• 2 celery stalks, chopped
• 1/2 cup scallions, chopped
• 1 cup water
• 1 teaspoon sea salt
• 1 pasture raised boneless chicken breast, cooked and cut into bite-size pieces (I used two)
• 1 (13.5) ounce can of full-fat, unsweetened coconut milk
• cooked brown rice
• flesh of 1 ripe avocado, sliced

Heat a large skillet over medium heat. Coat the pan with oil, and when oil is hot, sauté the garlic until it is slightly browned.  Add the onion and add more oil if needed.  Cover and cook the onions until they are translucent.  Add the turmeric, cumin, coriander, and onion powder, and mix to coat the onions and garlic.  Then, add the sweet potatoes, celery, scallions, water, and salt.  Let everything simmer until the sweet potatoes are soft.  Stir in the cooked chicken and coconut milk, and continue simmering to mix the flavors.  Serve over cooked brown rice and top with sliced avocado.

Note: If you want to go grain-free, this dish is hearty enough to eat without rice.

Enjoy!

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