Copyright Syanna Wand, 2017

Copyright Syanna Wand, 2017


I love Fall. Not just because of pumpkin spice and all things nice, but because of the energy in the air and the feeling of calm it inspires within me. The last few weeks were a welcome change after the crazy, busy vibe of August, and I've really been taking some time to reflect and turn inward. Definitely feeling rested and rejuvenated after some down time, and, right on point, the creativity has started flowing again! 

Enter this AMAZING curry recipe that kind of came together in a pinch. I went to the store the other day and bought a pumpkin, simply because, well, it's fall, but hadn't fully planned on what I'd do with it yet. As I was pondering the idea, I got a craving for curry and thought, 'why not add those two favs together and see what happens!' 

This particularly curry is a bit spicy, but also a tad sweet, however, if spice isn't your thing you can always lower the red pepper flakes or leave them out all together. The robustness of the recipe won't suffer (too much ;)) and you'll still get all the fall-inspired, cinnamon-y goodness with every bite. 

So, with that said, enjoy! 


Curry Ingredients:

1 cup organic pumpkin puree 

1 can coconut milk

1   4 oz. can coconut cream 

2 lbs. chicken breast, cubed 

2 large carrots, chopped 

1 medium yellow onion, chopped large

3 tbsp. coconut sugar 

3-4 cloves garlic, minced 

1 tsp. onion powder

1 tbsp curry powder

1 tsp. ground turmeric 

1 tsp. ground cinnamon 

1 tsp. ground ginger 

1/4 tsp. pumpkin pie spice 

1 - 1/2 tsp. red pepper flakes 

1/2 tsp. sea salt

black pepper, to taste

Coconut oil, for pans 

 

Directions:

1. In a medium skillet, add some coconut oil and chicken and saute until mostly cooked through. 

2. In large sauce pan, add in more coconut oil, carrots, onion and garlic and saute until onions are translucent. 

3. Once chicken is mostly done, add it to the veggies and stir in pumpkin, coconut milk, coconut cream, coconut sugar and spices. 

4. Cover with lid and let simmer for 30 minutes. 

5. Serve over cauliflower rice with optional toppings such as fresh lime juice and cilantro. 

 

Cauliflower Rice Ingredients: 

1 large head cauliflower, cut into florets

2 tbsp. butter or ghee

 

Directions: 

1. Add your cauliflower florets to a food processor or blender and pulse until they resemble small grains of rice. 

2. Heat up a skillet and add butter to melt. 

3. Once butter is melted, add in cauliflower rice and saute on medium heat until they are cooked through and slightly browned. 

4. Enjoy! 

 

 

 

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