Pumpkin Cashew Coconut Curry over Coconut Rice

Ingredients

  • ½ cup pureed pumpkin
  • 1 head cauliflower, stem removed, roughly chopped
  • ¼ cup Unsweetended Shredded Coconut
  • 1lb chicken, cut into cubes
  • 2 garlic cloves, minced
  • 1 red onion, sliced
  • 2/3 cup canned coconut milk
  • + 13 more ingredients
    • ½ cup cashews
    • 2-3 tablespoon curry powder
    • 1 tablespoon Gold Label Virgin Coconut Oil
    • 1 teaspoon ground cumin
    • ½ teaspoon cayenne pepper
    • ¼ teaspoon red pepper flakes
    • pinch of cinnamon
    • salt and pepper, to taste
    • cilantro, to garnish
    • 1/3 cup canned coconut milk
    • 1 tablespoon Gold Label Virgin Coconut Oil
    • 1 teaspoon raw honey
    • pinch of salt

1. First add your chopped cauliflower to your food processor with the shredding attachment to “rice” the cauliflower. 2. 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. 3...

View full recipe at SpringPad

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