Pumpkin Curry with Coconut “Rice”
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.
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Add the coconut milk and pumpkin, stirring to break down the pumpkin.
- Add onions and all spices and cook, stirring, until curry has thickened a bit and chicken is cooked through.
- Remove from heat and stir in cashews.
- Serve curry atop a bed of “rice,” sprinkled with cilantro.