Pumpkin Cashew Coconut Curry Over Coconut Rice


For the curry

  • 1lb chicken, cut into cubes
  • 2 garlic cloves, minced
  • 1 red onion, sliced
  • ⅔ cup coconut milk
  • ½ cup pureed pumpkin
  • ½ cup cashews
  • 2-3 Tablespoon curry powder
  • 1 Tablespoon coconut oil
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon red pepper flakes
  • A pinch of Ceylon cinnamon
  • Himalayan salt and pepper to taste

Cilantro, to garnish


For the coconut rice

  • 1 head cauliflower, stem removed, roughly chopped
  • ⅓ cup coconut milk
  • ¼ cup unsweetened shredded coconut
  • 1 Tablespoon coconut oil
  • A pinch of Himalayan salt




First add your chopped cauliflower to your food processor with the shredding attachment to “rice” the cauliflower.


In a large pot, over medium heat, add a Tablespoon of coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, mixing occasionally.


In a large skillet over medium heat, add coconut oil. When the oil is melted, add minced garlic. Once you can smell the garlic cooking, add chicken.


When the chicken is cooked, add your ⅔ cup coconut milk and pureed pumpkin to your chicken. Mix until the pumpkin breaks down. Add your sliced onions and spices to cook down.


Add coconut milk and shredded coconut to the large pot of cauliflower. Cover and allow the liquid to cook down. Stir occasionally to prevent burning.


Let the rice cook for about 5-8 minutes until coconut milk has evaporated and you have sticky rice.


When chicken is done cooking and your curry has thickened a bit, remove from heat and add your cashews to the curry mixture.


Now place sticky rice in a bowl along with curry over top and cilantro to garnish.


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