Low Carb Vegetable Pulao
Indulge in the fresh and flavorful taste of Low Carb Vegetable Pulao—a delicious twist on the traditional Indian dish, crafted with nutrient-rich cauliflower rice instead of regular grains. Packed with wholesome vegetables like carrots, green peas, and green beans, and seasoned with fragrant whole spices including cinnamon, cardamom, and cloves, this guilt-free recipe combines authentic flavors with a light, keto-friendly appeal. Perfectly sautéed in coconut oil, the dish gets extra vibrancy from ginger-garlic paste, turmeric, and garam masala before being finished with a garnish of fresh cilantro and optional mint. Ready in just 35 minutes, this satisfying one-pan dish is ideal for health-conscious food lovers seeking low-carb comfort food. Serve it as a standalone meal or pair it with creamy yogurt or refreshing raita for a complete culinary experience!
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Recipe Information
Ingredients
- 400 grams Cauliflower (riced)
- 1 medium Carrot (diced)
- 0.5 cup Green peas (fresh or frozen)
- 0.5 cup Green beans (chopped)
- 1 medium Onion (finely sliced)
- 1 medium Tomato (chopped)
- 1 teaspoon Ginger-garlic paste
- 2 small Green chilies (sliced)
- 2 tablespoons Coconut oil (or olive oil)
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 inch Cinnamon stick
- 2 Cloves
- 2 Green cardamom
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (finely chopped)
- 1 tablespoon Fresh mint leaves (optional, finely chopped)
Instructions
Prepare the cauliflower rice by processing cauliflower florets in a food processor until it resembles rice granules. Alternatively, use pre-riced cauliflower.
Heat the coconut oil in a large skillet or non-stick pan over medium heat.
Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom. Sauté for about 30 seconds until aromatic.
Add the sliced onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften and the mixture becomes a thick paste.
Add the diced carrots, green beans, and green peas. Stir well to coat the vegetables with the spice mixture. Cook for 2-3 minutes.
Add the cauliflower rice and garam masala. Mix everything evenly and let it cook on low-medium heat for 5-7 minutes, stirring occasionally.
Adjust the seasoning if needed and garnish with freshly chopped cilantro and mint leaves.
Serve hot as a standalone dish or with a side of yogurt or raita for extra flavor.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 30.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2665 mg | 57% | |
*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.
