Pumpkin Cashew Coconut Curry over Coconut Rice


1 lb. chicken, cut into cubes
2 garlic cloves, minced
2/3 cup canned coconut milk
1/2 cup pureed pumpkin
1/2 cup cashews
2—3 TBSP curry powder
1 TBSP ground cumin
1 TBSP coconut oil
1/2 tsp cayenne pepper
Salt and pepper, to taste
Cilantro, to garnish

For the Coconut Rice

1 head cauliflower, stem removed, roughly chopped
1/3 cup canned coconut milk
1/4 cup unsweetened shredded coconut
1 TBSP coconut oil
1 tsp raw honey
Pinch of salt


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

Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your cauliflower.

Add a pinch of salt, then cover to help steam, mixing occasionally.

Now pull out a large skillet and place under medium heat. Then add your coconut oil.

Add minced garlic then chicken as soon as the garlic become fragrant.

Once the chicken begins to become white on all sides, add your 2/3 cup coconut milk and pureed pumpkin to your chicken and mix until the pumpkin breaks down.

Add your sliced onions and spices to cook down.

Then add your other ingredients for your coconut rice and cover to cook down, stir occasionally to make sure it doesn’t burn!

Let the rice cook for 5-8 minutes until coconut milk as evaporate and you have a 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 with curry over top and cilantro to garnish!

Recipe from paleomg.com.