Purple Cauliflower Curry

Ingredients

2 tablespoons ghee or coconut oil1 yellow onion, peeled & diced3 garlic cloves, peeled & minced2 teaspoons sea salt½ teaspoon black pepper2 tablespoons yellow curry powder1 can of coconut cream1 teaspoon fish sauce2 teaspoons coconut aminos2 Real Ketones Peanut Butter Cup Meal Bars, chopped1 whole head (about 2 cups) of purple cauliflower, chopped2 cups French green beansGarnish: Fresh cilantro, chopped

Directions

Add ghee or coconut oil to a large stock pot set to medium-low heat.Add chopped onion and garlic and season with sea salt, black pepper and curry powder and stir as the spices become fragrant.When the onions are soft, after about 5 minutes, stir in canned coconut cream, fish sauce and coconut aminos and reduce heat to a simmer.Add in chopped Real Ketones Peanut Butter Cup Meal Bars and stir well so that they melt into the coconut cream.Add in chopped purple cauliflower and French green beans and simmer with a lid on until the veggies are soft, about 10 minutes.Serve between 4 with optional chopped cilantro, storing any leftovers in an airtight container in the fridge for up to 1 week.