Pumpkin Coconut Curry

1. Heat coconut oil in a large sauté pan on medium low heat.
2. Add onions and sauté 3 minutes until they begin to soften.
3. Sprinkle the chicken with sea salt and fresh pepper.
4. Add chicken or chickpeas. Saute 2 minutes stirring to cook evenly.
5. Add garlic and spices. Mix to distribute the spices. Saute 30 seconds until fragrant to develop the flavors.
6. Add coconut milk and pumpkin. Stir to combine evenly.
7. Simmer 2 minutes until it’s beginning to thicken.
8. Add broccoli and cook for 2 minutes until the broccoli is crisp-tender and the chicken is cooked through. Make sure the broccoli is submerged into the sauce. 
9. Add peas and stir to combine. Simmer 1 minute. Taste and add more salt if needed.
10. Turn off the heat, top with cashews and cilantro .
11. Serve with  lime wedges and cauliflower rice if using. 

Cauliflower Coconut Rice

Prepare before the curry if your making this. 

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 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.