It’s almost over!!! The CrossFit Open 2012 is coming to a close this week. My gosh, thank goodness. Not that I don’t love it. I do. I get to watch some of my friends and athletes do things they never thought possible. And I get to see camaraderie at it’s best. But 5 weeks is a long time to stay excited about something, and nervous. To have knots in your stomach every Wednesday at 6pm kinda blows. I’d rather not feel like way.
But I did get to experience wod 12.4 last week. Which was surprisingly fun. Which makes no sense since it started off with 150 wall balls. And if you’ve never done a wall ball, I’ve tell you now, 150 of those bastards is a lot. And it doesn’t feel good. EVER. Then you followed that up with 90 double unders, then 30 muscle ups…if you can get that many in. WHAT? It was crazy. But I got a few muscle ups in and was STOKED about it. Truly stoked. Why? Because I suuuuuuck ass at them. They are my enemy. At Regionals last year, I got 1 muscle up in 15 minutes. ONE. That means I failed 123 other times trying to attempt those sucky things. That was a slight exaggeration. But you get my drift. I suck at them. Wanna see some pics? I got to sport my PaleOMG white tank at the gym. I really do need that tank in every color.
I just ate a blueberry pumpkin pie protein shake. Holy wonderful.
Aren’t you excited for this cooking video!? Yes, I know it’s lengthwise. I KNOW OK?! I was home alone, had to mount the camera on a tripod that I stole from Tom, and don’t really understand technology. I’M DOING MY BEST PEOPLE. My camera doesn’t have a spot on it’s side to screw the tripod into. So I had to, once again, video myself dancing lengthwise. And hear it from you guys. I get it, I suck. But this coconut rice doesn’t suck. It doesn’t suck at all actually. Cauliflower rice is sure to surprise you if you’ve never had it. And my dancing skills will make you uncomfortable as well!! WHY WOULDN’T YOU WATCH MY COOKING VIDEO!?
Pumpkin Cashew Coconut Curry over Coconut Rice
- Yield: 4-5 1x
Ingredients
For the curry
- 1lb chicken, cut into cubes
- 2 garlic cloves, minced
- 1 red onion, sliced
- 2/3 cup canned coconut milk
- 1/2 cup pureed pumpkin
- 1/2 cup cashews
- 2–3 tablespoon curry powder
- 1 tablespoon Gold Label Virgin Coconut Oil
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- pinch of cinnamon
- 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 Unsweetended Shredded Coconut
- 1 tablespoon Gold Label Virgin Coconut Oil
- 1 teaspoon raw honey
- pinch of salt
Instructions
- 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 becomes 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.
- 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!
I made this last night for dinner very nice had a good spicy kick to it. Just had the leftovers for lunch all the flavours paired well with a glass of red wine.
Made this last night with some friends.. Holy sh*t it was so delicious! Also, it was the first time I’ve made cauliflower rice and I was blown away with how amazing it was!
Thanks for the amesome recipes Juli! If only I lived in CO 😉
I made this tonight… WOW!! I love the subtle pumpkin flavor with the heat of the red pepper flakes!
This is the first one of your recipes that I’ve made, and it was AMAZING! I didn’t have any cashews but it was still delicious. I’ll be trying more of your recipes very soon. 🙂
Made this last night…. It was one of the best things Ive ever made!
Thank you for this, as I thought I was doomed to eating meat and salad for the rest of my Paleo life.
You my friend are the ancestral (young) Julia Child. With a hot Crossfit body.
I LOVE YOU.
-A straight paleo chick.
I made this recipe today and it was GREAT! Thanks for all the time and energy you put into your food! Been enjoying reading your posts and making some of your stuff!
Made this recipe this morning -first time I’ve ever used my food processor and I think cauliflower coconut rice may be my new favourite thing! Now enjoying a big bowl post-WOD and I think this is the best meal I’ve honestly eaten in a while, fantastic flavour combination. THANK YOU for the awesome recipe 😀
WOW, another fantastic looking recipe! I just discovered your website about a month ago and I’m mildly to completely obsessed with all of your dishes/you. You are hilarious! I’m simply compelled to try this one like.. tomorrow.. or rather in 5 hours when the grocery stores open. if it wasn’t the wee hours of the morning I would jump right to making this right now. I just baked a sugar pumpkin tonight to have on hand for various dishes as I love pumpkin-everything, too, so the timing worked out perfectly. I can’t wait to try this. I will be sure to post how it goes! (SOOOO excited)
Thank you for your wonderful inspiration, you are a delight!
This dish was awesome. I made this tonight and it was a total hit for my guests who I made it for as a belated birthday dinner. I even got a “Whoah.. this is like.. restaurant quality” and a “Can I swim in this?” 🙂
I tried using organic light coconut milk (canned) but wound up adding about 2 tbsp coconut mana and about 1/4 cup of full fat organic coconut milk (canned) to thicken up both the consistency and flavor which helped and also made the dish extra saucey (rad- I loathe not having enough sauce towards the end of a my meal) 🙂 Next time I think I’ll just use the full fat coconut milk or maybe do a half & half version. The consistency came out beautifully thick (like I like my curry sauces).
Also, I used avocado oil in place of coconut oil because I wanted to get some omega-3’s in there without altering the flavor too much with EVOO. Unfortunately, coconut oil lacks any and all omega 3’s. The avo oil worked well and while the final product was very yummy, I felt like it wasn’t as “coconut” flavor as I wanted it to be for a coconut chicken curry (which is largely do to the fact that I used a light coconut milk and did not use coconut oil as my cooking oil).
Another thing, DO NOT overcook the chicken in the pan before adding the coconut milk. I cooked the chicken in the pan practically all the way through before adding the coconut milk/pumpkin and other seasonings and the end product was a rather bland chicken like it didn’t absorb the flavors of the sauce it was cooked in. The sauce was really delicious though, but the chicken stood out in the bite as it’s own flavor apart from the sauce which only I apparently noticed (because I’m a picky freak like that).
I also would’ve liked to have tasted the garlic in the dish a little bit more, or rather in the chicken- I think next time I’ll marinate the chicken in garlic and salt and pepper the night before or something and cook it better according to the directions.
Overall, I thought the curry was very yummy. I’m definitely going to marinate the chicken next time but I’m going to follow your directions for using full fat coconut milk and coconut oil to really get those coconut flavors infused in there! Then based on how I feel after a meal so heavy in omega 6 fats, I can see about potentially wanting to play around with a half & half coconut milks and/or oils. Either way, I see myself making this again and again.
Thank you so much for this recipe, I am so anxious to make this again! My friends actually said we (I) should make this again for our weekly dinner (a few days from now) 🙂