Coconut Cauliflower "Rice" with Pumpkin Cashew Chicken Curry

r_2072e2dc-36bc-e331-bedd-3237d120e04e2797

Source: Paleomg

Ingredients

Yields: 4 Portions

Coconut Cauliflower Rice: gr_5eadd5dc2b7c6
    1 tbsp Coconut Oil 13.6g
    Pinch Salt 0.2g
    1 head Cauliflower 588g
    1/3 cup Coconut Milk 74.58g
    1/4 cup Dried, Unsweetened & Shredded Coconut 23.25g
    1 tsp Honey 7gCurry: gr_5eadd5f8580cf
    1 tbsp Coconut Oil 13.6g
    1/2 tsp Cayenne Pepper 0.9g
    salt 0.4g
    1/2 cup Roasted Pumpkin 125g
    2/3 cup Coconut Milk 151.42g
    2 tbsps Curry Powder 12.6g
    1 tsp Ground Cumin 2g
    2 cloves Garlic, minced 6g
    1/2 cup Cashews 68.5g
    1 lb Chicken, cubed 453.6g
    1 Onion, sliced 110g
    pinch Ground Cinnamon
    1/4 tsp Dried Red Pepper Flakes 0.45gFresh Cilantro, for garnish** Optional

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CAULIFLOWER RICE: Shred cauliflower into "rice", either using a blender with plenty of water that you then drain, or a food processor with shredding attachment. Fry cauliflower rice and pinch salt in coconut oil in large covered pot over medium heat until rice is steamed. Add remaining ingredients and cook 5-8min, stirring occasionally, until milk evaporates and rice is sticky. CURRY: In a separate skillet, fry garlic in coconut oil for 30sec then add chicken. Stir to brown on all sides, then add coconut milk and pumpkin. Mix. Add sliced onions and spices. Cook down 10min. Stir in cashews. Serve sticky rice with curry on top, and cilantro for garnish.

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Necessary Equipment: Blender or Processor
Tips: Comfort

Blender or Processor