Chicken Curry

Serves 6-8
*1 Tbs. coconut oil
*1 medium yellow onion
*2 Tbs. minced ginger root
*4 cloves garlic, minced
*1-2 jalapeno peppers, minced
*1 Tbs. cummin
*1 Tbs. ground coriander
*2 tsp. ground tumeric
*1/8 tsp. ground cloves
*1/4 tsp. ground cardamom
*1 cup diced tomato
*4 cups small cauliflower florets
*4 cups savoy cabbage, cut into 1-inch square pieces
*2 cups chicken stock
*3 breasts of grilled chicken, chopped
*1 1/2 cups frozen peas
*salt to taste
*fresh chopped cilantro

Heat a large saucepan and add coconut oil, ginger, garlic, jalapenos and cummin seeds. Saute about 5 minutes, while stirring, then add all of the seasonings. Add stock, tomato, cauliflower, and cabbage and cook until slightly tender. Add chicken and peas and heat through. Serve on sprouted brown rice or rice of choice and sprinkle with cilantro.