I’m enjoying my clean November so far. I know it’s only been a few days but it’s November so there’s pumpkins galore. How can a girl complain! So as not to sicken myself though, I give it different names like hallabajulla. You all think I’m bonkers now and you just might be right. Anyway, I can’t take credit for that name. It was Quinn’s!!! Healthy diet and exercise produces bonkers children too!
I wanted to share something with you all before I head off into grub land. This was prompted by something someone said to me. We all have shit in our lives. Just because someone looks like they have it all or only posts the good stuff on facebook, I guarantee that they all have shit in their lives too. In my humble opinion, there are two ways to deal with the shit. You can either let it get the better of you and wallow in self pity or you can do what I do and say “**** it” and choose not to let it get the better of you. It’s your choice as to whether you play the victim or not. It’s amazing how much of a sense of empowerment you feel when you learn that the choice is yours!
Now onto food and pumpkin! If you’ve been following me on instagram or facebook or twitter (or all of them I hope!), you’ll know that I’ve eaten my delicious chicken and pumpkin curry 3 times this week but in different forms. Woo hoo! Who says healthy is boring or hard work???
On day one, I had Thai style pumpkin and chicken curry with cauliflower rice. On day 2, I watered down the leftovers and had it as soup and on day three, I added chopped kale and toasted almonds. This Thai style curry is a big favourite in our house so I thought I’d share the recipe. Sharing is caring after all.
Cauliflower rice is so tasty and easy to make and ideal if you are avoiding rice for any reason. It’s out for November for me!
I usually make my own curry paste but it’s laboursome. If you want me to share it, just ask. Otherwise, use a thai paste but make sure it’s pure with no preservatives or additives.
Thai style curry with cauliflower rice
Difficulty (easy) – time to make – 30 to 40 minutes
Ingredients (for the curry)(serves 6 or 4 and leftovers)
1 yellow onion
1 piece of lemongrass (fresh if possible)(optional if you use the thai paste)
a handful of curry leaves (optional f you use the thai paste)
400ml of coconut milk (for a creamy sauce but can add more)*
1 clove of garlic (crushed)
1 – 2 tablespoon of green curry paste (depending on taste)
chili flakes to increase the heat (optional and to taste)
chicken for 4 or 6 (I use 1 breast per person or 2 thighs per person)
2 cups of chopped pumpkin
other veggies of choice (I like okra and bak choy)
1 whole cauliflower (washed and chopped roughly)
a thumb sized piece of turmeric (grated)
a thumb sized piece of ginger (grated)
1 crushed clove of garlic
2 tablespoons of coconut oil to cook
chopped cilantro (optional)
Chicken and pumpkin
- Chop the raw chicken and add to a pot of boiling water. Return to the boil and then switch off the heat. Put the lid on the pot and allow the chicken to poach for about 10 minutes until cooked through. Drain and set aside.
- Steam the pumpkin for about 10 minutes . Drain and set aside.
- Add the coconut milk to a pan and warm. Add the chopped onion, lemongrass, garlic, curry leaves and 2 tablespoons of the Thai paste. Allow to simmer for about 10 minutes and then add the chicken, pumpkin and chopped bak choy. Bring the heat back up to a simmer and then put a lid on the pan.
- Add the cauliflower to a blender and blitz until it’s rice like. You can also grate it if you don’t have a blender.
- Add 2 tablespoons of coconut oil to a shallow pan. Add the ginger, turmeric and garlic and sautee for about 2 to 3 minutes (don’t burn it). Stir in the riced cauliflower and coat in the turmeric and ginger blend. It should turn yellow and smell divine. Cook for about 5 minutes. Stir in chopped cilantro if you wish.
- Link to my homemade coconut milk or use a can but one without sulphites/sulphates! https://vczarnocki.wordpress.com/2014/10/23/mojos-and-coconut-milk/
- This is yummy second and third day!
- The coconut rice is delicious cold or cooked up the next day with stir fried veggies.