Preheat a large nonstick skillet over medium high heat and add in two tablespoons of avocado oil. Season the chicken with a pinch each of salt and pepper and sear on both sides until golden brown, about 3 minutes per side. Once golden brown, transfer to a plate and set aside.
Return the pan to medium heat and add in the additional tablespoon of avocado oil. Add the onion and sauté until it begins to soften, about 5-7 minutes. Add in Tandoori Masala
Next, add in the pureed tomatoes and the sweet potatoes, cover and simmer for 7-8 minutes, until the sweet potato pieces begin to soften.
Pour in the coconut milk, and then place in the chicken thighs and cauliflower. Cover and cook until the cauliflower and sweet potato soften and the chicken thighs are cooked through about 8-10 minutes.
Remove the lid and stir in the spinach. Taste, and season with salt and pepper if needed.
Servings 0