Coconut chicken curry

Chop up:
1 onion
1-2 yellow or orange bell peppers
2 celery stalks
2 carrots
2 cloves garlic, minced
2 cups or so of chopped up raw cauliflower 

Saute 2 lbs of diced chicken breast in 2 tablespoons ghee (or oil). Remove from pan (leave juices and such in the pan) and set aside chicken in a bowl. 

Add 1/3 cup of chicken broth to the pan and add in the garlic. Saute about 20 seconds. Add all of the chopped veggies and saute until soft and the onions are clear. Add in 2 tablespoons of green curry paste and 1 can of coconut milk and stir well. Add the juice of 1 lime. 

Serve with basmati rice and a sprinkling of toasted cashews!