Pumpkin Curry with Coconut “Rice”

Pumpkin Curry

Pumpkin Curry with Coconut “Rice”
From PaleOMG

I’m sick.  I stuck with the “it’s allergies” line for about 24 hours until I succumbed to the truth.  It’s a cold.  And I am miserable.  I seriously considered not posting anything tonight, but I’ll be gone all weekend and my blogger’s guilt started to get to me.  And so I dug through my draft box and came up to the closest thing I could find to comfort food: curry.  Probably my biggest gripe with the Whole30 is the lack of “comfort foods.”  No noodles, no bread, no cheese…what’s a girl to do when they’re down?  Tonight, for example, I was forced to pretend that spaghetti squash is the same as noodles in my chicken noodle soup.  Spoiler alert: it’s not.  Similarly, cauliflower is not rice, despite my best attempts in this recipe.  It is, however, a nice bed for absorbing flavor, and that’s a plus since this curry is delicious.  Lucky for paleo people around the world, curry requires very few swaps to make it Whole30-approved, and sometimes a little authenticity is exactly the comfort you need.

Ingredients

Curry

  • 1 Tbsp coconut oil
  • 2 garlic cloves, minced
  • 1 lb chicken, cut into bite-sized pieces
  • 2/3 cup coconut milk
  • 1/2 cup canned, pureed pumpkin
  • 1 red onion, cut in half and then sliced
  • 2 heaping Tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • pinch of cinnamon
  • salt, to taste
  • pepper, to taste
  • 1/2 cup cashews, lightly crushed
  • cilantro, for garnish

“Rice”

  • 1 head cauliflower, cored and roughly chopped
  • 1 Tbsp coconut oil
  • pinch of salt
  • 1/3 cup coconut milk
  • 1/4 cup shredded, unsweetened coconut

Preparation

  1. To make the rice, fit your food processor with the shredding attachment.  With the motor running, begin feeding your chunks of cauliflower into the shoot, until you’ve shredded it all.
  2. Heat a large pot over medium heat and add the tablespoon of coconut oil.  Add the cauliflower “rice” and a pinch of salt, stirring to combine.  Cover the pot and allow the “rice” to steam for 10 minutes, stirring occasionally.
  3. Add coconut milk and shredded coconut to the “rice.”  Stir to combine, then cover and steam for another 7 minutes, stirring occasionally to prevent burning.
  4. While rice is cooking, make your curry.  Add 1 tablespoon of coconut oil to a large skillet over medium heat.  Add garlic and saute until fragrant, about 30 seconds.  Add chicken pieces and cook, stirring often, until chicken becomes white on all sides.
  5. Add the coconut milk and pumpkin, stirring to break down the pumpkin.
  6. Add onions and all spices and cook, stirring, until curry has thickened a bit and chicken is cooked through.
  7. Remove from heat and stir in cashews.
  8. Serve curry atop a bed of “rice,” sprinkled with cilantro.

Serves 4.

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One Response to Pumpkin Curry with Coconut “Rice”

  1. Gayle Anthony says:

    Looks very yummy this Curry dish — but I’ll make it with rice! Feel better Tera!

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