Pumpkin Cashew Chicken Curry with Coconut Sticky “Rice”
I’ve had all the ingredients to make this recipe for a couple of weeks now, but keep finding myself with way more leftovers than expected (never something you’ll hear me complain about!) and putting it off. However, on Sunday night I finally depleted the prepared contents of my fridge and got around to making this curry. What originally drew me to the recipe was the faux coconut sticky rice. I’ve gotta be honest with you though (otherwise you’ll stop listening to me when I say “you must make this, now!”), I didn’t really find the sticky rice to be “worth it.” Try it once if you’d like, it’s good! It’s just not that much better than regular cauliflower rice. Next time I will just steam the cauli rice in coconut oil, and skip the rest. The chicken curry, however, is easy and super flavorful! This is a good curry for the occasional cook because unlike many curry recipes, it doesn’t require you to spend a fortune stocking up on a bunch of spices that you may rarely use!
Pumpkin Cashew Chicken Curry with Coconut Sticky “Rice”
From PaleOMG
I would actually recommend making a bigger batch, as this recipe didn’t go nearly as far as I would have liked! I’m not sure if we just eat really large portions (#noshame) or if the original recipe recommended really tiny portions, but I actually slightly increased the amount of chicken, pumpkin and coconut milk from what’s listed below and still found that this only made three servings instead of the 4-5 the recipes suggests.
Ingredients:
For the Curry:
- 1 lb chicken, cut into cubes
- 2 garlic cloves, minced
- 1 yellow onion, sliced
- ⅔ cup canned coconut milk
- ½ cup pureed pumpkin
- ½ cup cashews
- 2 tablespoon curry powder
- 1 tablespoon coconut oil
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon cinnamon
- salt and pepper, to taste
For the Coconut Rice:
- 1 large head cauliflower, “riced” in your food processor or with a hand grater
- ½ cup canned coconut milk
- ¼ cup unsweetened shredded coconut
- 1 tablespoon coconut oil
- 1 tablespoon raw honey
- pinch of salt
Instructions:
- Heat 1 Tbsp coconut oil in a large sauce pan. Add onions and garlic and cook until soft and fragrant. Add chicken and cook for 3-5 minutes stirring frequently.
- Once the chicken is white on all sides stir in spices. Add ⅔ coconut milk and pumpkin puree and mix well. Lower to a simmer.
- In a wok or another large pot, add a tablespoon of coconut oil over medium heat. Then add your cauliflower and a pinch of salt and cover to help steam, mixing occasionally.
- Cook for 4-5 minutes and then add your other ingredients for the 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, top with curry and serve!
Serves 3
