1In a large pot, heat the coconut oil over medium heat. Add the chicken until lightly browned on all sides. Remove and set aside.
2Reduce heat to low, add the onion and garlic and cook until onions are soft and translucent. Add the garam masala and stir to coat. Return chicken to pot, add the vegetable stock and coconut milk and bring to a simmer. Cover and simmer for 15 minutes.
3Meanwhile, combine the frozen Grain Trust rice, coconut oil, and turmeric in a small pot over low heat. Cook, stirring occasionally about 3-4 minutes. Season with salt and pepper to taste.
4To the coconut curry, add the cauliflower and green beans. Cook for 5 minutes until vegetables are tender.