Chicken Lemongrass Curry

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1/2 head of cauliflower

1 zucchini

2 medium Yukon Gold potatoes

1 large carrot

1 medium yellow onion

2 stalks of lemongrass

2 teaspoons yellow curry paste

1 tablespoon canola oil

2 cups chicken stock

2 cups water

12 whole green cardamom pods

3 chicken leg-thigh pieces, or 2 breasts, skinned

2 tablespoons coconut cream (from top of can of unsweetened coconut milk)

Kosher salt and pepper to taste

Cilantro sprigs for garnish

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