1. Cut chicken into bite-sized pieces. Sprinkle with curry powder and generously salt and pepper. Toss to combine, then set aside.

2. Heat a deep skillet or Dutch oven over medium heat. Add 1½ tablespoons of coconut oil. Once it is melted and hot, add the onion and sauté, stirring frequently, until tender and just starting to brown, about 8 minutes.

3. While the onion sautés, add the sauce ingredients to a blender and process until smooth.

4. Transfer the onion to a plate and add the remaining ½ tablespoon of coconut oil to the pan, then add the chicken. Cook, stirring occasionally, until the chicken is mostly cooked through, 4-5 minutes. Add the cumin, turmeric, and coriander and cook, stirring frequently, until fragrant, 1-2 minutes.

5. Add the cauliflower, sweet potato, sauce, reserved onion, and water to the skillet, stir well, scraping any browned bits that have formed on the bottom of the pan. Bring to a boil, then cover and reduce the heat to maintain a simmer. Cook for 15 minutes, stirring occasionally.

6. Add the peas, green beans, currants, and cinnamon. Stir and cook, covered, another 5 minutes, or until everything is cooked through to your liking. Serve over rice or cauli-rice and finish with a sprinkling of chopped cilantro.