Curry dishes can range from mild to spicy but are always packed with flavor. For this recipe, chicken and cauliflower are nestled in the curry-flavored sauce. Top each serving with almonds, scallions, tomatoes, and cilantro, or set out a variety of toppings and let everyone top their bowl as desired.
SLOW COOKER SIZE: MEDIUM

6 tablespoons ghee or coconut oil
2 pounds boneless, skinless chicken thighs, cut into 1½-inch cubes
1 medium onion, chopped
3 cups cauliflower florets
2 teaspoons dried minced garlic
1 tablespoon finely chopped fresh ginger
4 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
1½ teaspoons salt
½ teaspoon pepper
1 (13.6-ounce) can unsweetened coconut milk
½ cup sliced almonds, toasted (see Tip, this page)
2 scallions, sliced
1 medium tomato, chopped
2 tablespoons finely chopped fresh cilantro
1.Rub the sides and bottom of the stoneware with 3 tablespoons of the ghee.
2.Heat the remaining 3 tablespoons ghee in a large skillet over medium-high heat. Add the chicken and cook, stirring frequently until browned, 5 to 7 minutes. Transfer the browned chicken to the slow cooker. Add the onion and cauliflower to the slow cooker.
3.Add the garlic, ginger, curry powder, cumin, turmeric, salt, and pepper. Pour the coconut milk over all. Cover and cook on Low for 5 to 7 hours.
4.Ladle into serving bowls. Top each serving with almonds, scallions, tomatoes, and cilantro.

PER SERVING: 627 CALORIES ★ FAT 54 G (77%) ★ NET CARBS 7 G (4%) ★ PROTEIN 30 G (19%)