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Pumpkin Cashew Curry with Cauliflower Coconut Rice

By October 11, 2018May 26th, 2024Dairy Free, Fall, Gluten Free, Main Dish

When you need a flavorful and comforting fall dish this Pumpkin Cashew Curry with Cauliflower Coconut Rice is the perfect meal. It’s full of vegetables and protein in a rich pumpkin-coconut sauce and topped off with crunchy cashews. You can make it paleo or vegan. 

Pumpkin Cashew Curry with Cauliflower Coconut Rice in bowl


Now that Paris is just a memory I’m craving fall food and that means pumpkin.

I adore the fall season, taking out my sweaters from the closet is like connecting with old friends.

One thing I really love about fall is comforting food that makes me feel really good. Savory fall food feels warm and cozy like my sweaters.  You can make dishes like Hearty Chicken or Bean Chili  which can be made on the weekend and enjoyed all week long or a Satisfying Mushroom Spinach Soup with Middle Eastern Spices  that uses the best fall mushrooms and has a rich and meaty taste.

I also love curry…

This recipe is a simple curry with lots of feel-good-in-your-body vegetables in a rich pumpkin-coconut sauce that’s topped off with crunchy cashews.   It pure fall deliciousness that’s going to satisfy you and warm you up.

The protein in the recipe can be vegan or paleo.  I make it with chicken but if you prefer vegan use hearty chickpeas.  It’s the same recipe either way.

It’s key to chop and measure all the ingredients before starting. You want everything ready since the cooking happens quickly.

Canned pumpkin tastes great and is super easy.

There are many different types of curry powder, some spicy, others mild.  Choose one without salt if possible.  I like Simply Organic curry powder, its mildly spicy with lots of flavor.

To make the cashews really crunchy pan roast them.

Start by making the cauliflower coconut rice. While it’s cooking, pan roast the cashews and prepare the ingredients for the curry.  Letting the cauliflower rice sit a little after it’s cooked give it a nice dry texture.

Next sauté the onions and add the garlic and spices. Let the spices sauté for 30 seconds until they get fragrant. This brings out the flavor of the curry.

Then add either the chicken or chickpeas.  Stir them around to coat with the spices.

Now add the pumpkin puree and coconut milk. The pumpkin and coconut milk mixed together give the sauce a rich creamy flavor.

You also get lots of nutrients from the pumpkin right there in the sauce.  Pumpkin contains
L-tryptophan, a chemical compound that triggers feelings of well-being and happiness. I love food that triggers happy hormones.  Click here for all of the health benefits in pumpkin. 

Once the sauce comes to a boil add the broccoli and simmer until the chicken is cooked (if using) and the broccoli is crisp-tender, about 2 minutes.  Add the frozen, rinsed peas and stir.  Turn off the heat and top with roasted cashews. Voila!

Serve it with the Cauliflower Coconut Rice or it’s even good alone.

Wrap yourself up this fall in this warm comforting Pumpkin Cashew Curry. It’s…

  • creamy & nutritious
  • hearty
  • full of flavor
  • full of feel-good-in-your-body vegetables
  • comforting
  • incredibly delicious


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Pumpkin Cashew Curry

Pumpkin Cashew Curry with Cauliflower Coconut Rice

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5 from 1 review

  • Author: Ingrid DeHart -
  • Total Time: 35 minutes
  • Yield: 4 servings 1x



Cauliflower Coconut Rice

  • 1 medium head cauliflower, stems trimmed and cut into chunks (6 cups)
  • 1 tablespoon coconut oil
  • 1 large shallot or small onion, finely chopped
  • 6 tablespoons coconut milk
  • ¼ teaspoon Celtic sea salt
  • 2 tablespoons cilantro, finely chopped
  • pepper

Pumpkin Cashew Curry


Cauliflower Coconut Rice

  1. To “rice” the cauliflower chunks, pulse in a food processor until they turn into small, rice like pieces, 20-25 pulses. (Do this in two batches. Don’t overcrowd the cauliflower in the food processor, and don’t over-pulse or the florets will get mushy.) Alternatively, grate with a cheese grater.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Add the shallot or onion and cook, stirring, until translucent, 2-3 minutes.
  4. Add riced cauliflower, coconut milk and salt mix thoroughly.
  5. Cover and cook on low heat until the rice has absorbed the coconut milk and the cauliflower is tender, about 10 minutes.
  6. Prepare the ingredients for the Pumpkin Cashew Curry while it’s cooking.
  7. Scrape up any brown bits from the bottom of the pan and mix into the rice.
  8. Mix in cilantro. Taste to adjust salt and add pepper.
  9. Let sit while you cook the Pumpkin Cashew Curry.

Pumpkin Cashew Curry

  1. To roast the cashews, heat a small skillet over medium-low heat. Add the cashews. Cook the cashews until they take on a golden color on the flat sides, 8 to 10 minutes, stirring regularly. This is optional, it makes the cashews crunchier.
  2. Heat coconut oil in a large sauté pan on medium heat.
  3. Add onions and sauté 3 minutes until they begin to soften.
  4. Add garlic and spices. Mix to distribute the spices.
  5. Add chicken or chickpeas and stir to coat with the spices.
  6. Add coconut milk and pumpkin. Stir to combine.
  7. Bring to a simmer.
  8. Add broccoli and cook for 2 minutes until the broccoli is crisp-tender and the chicken is cooked through (if using).
  9. Add peas and stir to combine.
  10. Turn off the heat, top with cashews and cilantro if using.
  11. Serve with cauliflower coconut rice.


Nutrition information is with chicken and includes the coconut rice.  With chickpeas the protein is 23.6 grams.

To make this dish easier, several grocery store retailers are selling pre-riced cauliflower.  I know you can find some at Costco and Trader Joe’s.

  • Prep Time: 30
  • Cook Time: 5
  • Category: Paleo, Gluten Free, Vegan Option


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