Cut chicken breast into thin strips. Peel and slice carrots. Finely chop onions. Press the garlic.

Heat a tablespoon of olive oil in a large skillet. Add chopped onion and stir-fry it for 2 mins over medium heat.

Add cauliflower florets and sliced carrots. Fry for 5 mins.

Add pressed garlic, turmeric, curry powder, and vegetable stock. Cover the skillet. Stew for 10 mins over medium heat.

Grab another skillet. Heat a tablespoon of olive oil, add the chicken, and fry for 10 mins over medium heat.

Now, put the chicken in the vegetable stew. Pour coconut milk. Add green beans. Stew for 5–10 more mins over medium heat.

Season with salt and pepper. Serve while hot.