Method
Step 1. Spray a frying pan with olive oil, and heat over a medium-high heat. Cook the cauliflower ‘rice’ for 2-3 minutes, then transfer into a bowl and cover.
Step 2. Melt the coconut oil in the clean frying pan over a medium-high heat and cook the chicken pieces for 3-4 minutes, or until cooked through.
Step 3. Lower the heat to medium and add the garlic. Sauté for 30 seconds, then add the capsicum (approx. ¼ medium fruit) to the pan. Add the coconut milk (1/2 cup), curry paste (approx. 1 ½ tsp), bone broth powder, and 60mL boiling water. Season with salt and pepper and stir to combine.
Step 4. Cover, and let simmer for 10-15 minutes. Stir through the spinach (approx. ½ cup) at the last minute, to wilt.
Step 5. Serve the curry over a bed of cauliflower rice and top with toasted coconut (approx. 2 tb), coriander leaves and a lime wedge. Season to taste.