Coconut-Ginger-Curry Chicken and Vegetables

1#± skinless-boneless chicken

1 med. purple onion - 1/4 minced

~ the rest cut in chunks

5 cloves minced garlic

2-3T coconut oil

water

1"x2" piece of peeled ginger

2T red curry paste

1 can coconut milk

1/3-1/2 cauliflower - broken into florets

5 carrots cut into chunks

5 sm. yellow potatoes cut in half

6-8 lg. radishes cut in half

Cut the chicken into chunks and put it in a 3-5 qt. pot with the minced onion, garlic and coconut oil.  Stir and sauté  until it starts to brown.  Add a little water when needed, grate the ginger into the pot, add curry paste, coconut milk and stir again.  Cover and let simmer while prepping the vegetables.  Add all the vegetables and simmer everything together, until the carrots and potatoes are cooked the way you like them.  Ladle into big bowls and serve. . .Lin