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!
This is the third recipe I have made of yours and like the others it was awesome!! It was a tad too spicy for me, although bearable, so I may scale back on red pepper flakes next time. Thanks again for sharing!!
Tried this tonight and it was fantastic!
I am thinking about a slow cooker version, with big old hunks of bone-in chicken. Will there be way too much liquid, that way? I want it to be so magical and stew-like, not soup-like.
This was an amazing recipe – but what volume are the cans of coconut milk? The tins vary in size quite a bit.
you can use 14 ounce cans of coconut milk for this
I have a weird complex when it comes to touching raw meat but I had to suck it up today bc I reeeeally wanted to make this. So glad I did! It’s delish! You’re the bomb, Julie! Thank you!
Great dish! Made it last night and my husband (who’s not on the paleo path quite yet) loved it too!
Fairly new to paleo, and I really enjoy your blog for your straight-up this is me attitude!
Firstly, I LOVED your dancing, we could definitely hang out and dance randomly in the kitchen!
Secondly, this recipe is so good! I used fresh pumpkin and it was fabulous.
Love your blog- you are my inspiration on CrossFit and cooking.
Made it this week and I only had one problem with this recipe…I think needed to quadruple the recipe to have enough to bathe in! It was so delicious that I was sad I didn’t have enough for leftovers for a few days!
Are cashews Paleo? Thought not…
depends who you talk to!
I suspect that I kind of screwed this up when I was making it because I wasn’t a huge fan. Not to mention mine looked way different from the picture. Therefore I will not be rating this one! I’ll probably give your other curry recipe a try soon though 🙂