Ingredients:
For the Curry:
- 1 lb chicken, cut into cubes
- 2 garlic cloves, minced
- 1 red onion, minced
- 2/3 cup canned coconut milk
- 1/2 cup pureed pumpkin
- 1/2 cup cashews
- 2-3 Tbsp curry
- 1 Tbsp coconut oil
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- pinch of cinnamon
- salt and pepper, to taste
- 1 head cauliflower, stem removed, roughly chopped
- 1/3 cup canned coconut milk
- 1 Tbsp coconut oil
- 1 tsp raw honey
- pinch of salt
- First add your chopped cauliflower to your food processor to "rice" the cauliflower
- Place a large skillet over medium heat and add 1 Tbsp coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, stir occasionally
- Get another large skillet and place under medium heat - melt coconut oil
- Add minced garlic then the chicken once the garlic becomes fragrant
- Once the chicken begins to become with on all sides, add the 2/3 cup coconut milk and pureed pumpkin to the skillet. Mix until the pumpkin breaks down and incorporates
- Add onions and spices
- Now, add the remaining ingredients for the coconut rice, cover, and cook down. Be sure to stir occasionally so the rice doesn't burn
- Let the rice cook for about 5-8 minutes until the coconut milk has evaporated
- When chicken is done cooking, and the curry has thickened a bit, remove from heat and add the cashews to the mixture
- Place coconut rice in a bowl and top with chicken curry!
| This picture is from Juli @ paleomg.com. It was prettier than mine :) |