Cauliflower Rice and Chicken Curry
Cauliflower is finally bountiful! It’s anti-inflammatory; full of vitamins and minerals; helps to boost heart and brain health; helps with digestion and is a powerful anti-oxidant. This is one of my favorite recipes–try it and let me know what you think!
3 chicken breasts, cut into cubes
4 garlic cloves, minced
2 small red onion, sliced
1 1/2 cups canned coconut milk
1/2 cup pureed pumpkin (fresh or from a can)
3/4 cup cashews
2 TBS curry powder
2 TBS coconut oil
2 tsp ground cumin
A pinch of cinnamon
Salt and pepper, to taste
Cilantro, to garnish
For the coconut rice
2 heads cauliflower, stems removed, roughly chopped
3/4 cup canned coconut milk
1/4 cup unsweetened shredded coconut
1 TBS coconut oil
1 teaspoon raw honey
Pinch of salt
First, add your chopped cauliflower to your food processor to “rice” the cauliflower. Place a large pot 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.
Place a large skillet under medium heat. Then add your coconut oil.
Add minced garlic then chicken as soon as the garlic becomes fragrant.
Once the chicken begins to become white on all sides, add your coconut milk and pureed pumpkin to your chicken and mix until the pumpkin breaks down. Now 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 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.