Coconut and Cashew Curry with Cauliflower Rice

If you know me, you’ll know that I am a MASSIVE fan of hot, spicy food. So for me a curry is a real favourite to devour. However, many store bought curry sauces and pastes that I find in the supermarket are loaded up with sugar and other ingredients that I can’t even pronounce, so I know that in taking the time to make my own curry paste I’m doing my body, mind and soul a massive favour. I’ve served this curry on a bed of cauliflower rice, which is such an easy substitute for white rice which always makes me feel lethargic.

Cauliflower Rice
+ Cut one cauliflower into small chunks and feed into a food processor. Only feed in a little at a time - you are aiming for the consistency of rice.
+ Set aside batches of processed cauliflower onto a clean tea towel.
+ When all the cauliflower has been through the processor, squeeze any excess water out of the cauliflower through the tea towel and into a cup to use later or straight into the sink.
+ Following this add the cauliflower rice, two tablespoons of coconut oil and salt to a microwave safe dish.
+ Cover with cling wrap and cook for 5-8 minutes.

Coconut Cashew Topping
+ In a baking dish add half a cup cup of shredded coconut, one cup of cashews, one teaspoon of coriander and two tablespoons of coconut oil.
+ Rub together and bake for 10 minutes. 
+ Set aside to cool.

In a bowl combine one cup of coconut cream, three cloves garlic, two tablespoons of lemon juice, one tablespoon of ginger, one tablespoon of paprika, one teaspoon of garam masala, one teaspoon of coriander, one teaspoon of turmeric, half a teaspoon of ground cardamom, half a teaspoon of salt and half a teaspoon of pepper.
+ Slice 2-3 chicken breasts or chicken thighs into chunks and marinade in the mixture for a few hours.
+ Chop up two onions and add to a hot oily pan.
+ Chop up two or three kumera into bite sized chunks and add to a microwave safe dish. Add a dash of water and salt and cook for 7-9 minutes until tender.
+ Add the chicken and kumera to the now fragrant onions. Cover with tin foil and allow to simmer for 10-15 minutes until the chicken is cooked.
+ To serve spread the cauliflower rice around the outside of the plate and spoon the curry mixture into the centre. Top with the toasted cashews and coconut.

I finally tried the “cauliflower rice” thing and loved it. Granted, you have to like cauliflower to like this recipe, but it really does take the place of rice or cous cous well!

1 medium head of cauliflower
2 cloves of garlic, minced
2 Tbsp. chopped shallots
2 Tbsp. chopped cilantro
1 lime

Let the cauliflower dry outside of the refrigerator for several hours of possible, the chop into florets. Add garlic, shallots, and a bit of olive oil to a sauté pan and sauté for a few minutes. Meanwhile, pulse half of the cauliflower in a food processor until it is just the texture of cous cous. Process the other half of the cauliflower and add to the sauté pan. Sauté over medium heat until the cauliflower browns a bit. Remove from heat and add cilantro and the juice from the lime. Season with salt and pepper and enjoy with black beans or tacos!