Low Carb Curried Rice
Transform your dinner table with the vibrant flavors of **Low Carb Curried Rice**, a healthy, keto-friendly twist on a beloved classic. In this quick and easy recipe, cauliflower rice takes center stage, infused with aromatic spices like curry powder and turmeric for a rich, golden hue and warm, earthy flavor. Creamy coconut milk adds a luscious texture, while fresh garlic, ginger, and cilantro bring a burst of freshness to every bite. Ready in just 35 minutes, this dish is perfect as a standalone entrée or a flavorful side. Naturally gluten-free, packed with veggies, and served with a zesty squeeze of lime, this low-carb curried rice is a delicious way to satisfy your curry cravings guilt-free!
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Recipe Information
Ingredients
- 1 medium cauliflower head
- 2 tablespoons olive oil
- 0.5 cup onion
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 1 tablespoon curry powder
- 0.5 teaspoon turmeric powder
- 0.5 cup coconut milk
- 0.25 cup fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole lime
Instructions
Start by preparing the cauliflower rice. Remove the leaves and cut the cauliflower into quarters. Use a food processor to pulse the cauliflower until it resembles rice grains or finely chop it by hand.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent.
Mince the garlic and grate the fresh ginger. Add both to the skillet with the onion and sauté for an additional 1-2 minutes, stirring frequently.
Add the curry powder and turmeric powder to the skillet, stirring well to combine and cook for another minute to enhance the flavors.
Pour in the coconut milk, stirring to mix everything together. Allow the mixture to simmer for 2-3 minutes, letting the flavors meld.
Add the cauliflower rice to the skillet. Stir well to coat the cauliflower with the curry mix, ensuring it’s evenly distributed.
Season with salt and black pepper. Cook the cauliflower rice for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Chop the cilantro and add it to the skillet, stirring it in gently.
Remove the skillet from heat and transfer the curried rice to a serving dish.
Cut the lime into wedges and serve the dish with lime wedges on the side for a burst of freshness.
Garnish with additional cilantro if desired and serve hot.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3309 mg | 144% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 26.7 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
