Low Carb Vegetable Pulav
Savor the vibrant flavors of this Low Carb Vegetable Pulav, a delightful twist on the traditional comfort food that swaps rice for nutrient-rich riced cauliflower. Packed with an array of fresh vegetables like carrots, green beans, peas, and bell peppers, this dish is subtly spiced with aromatic ingredients such as cumin seeds, cinnamon, cardamom, and garam masala. Perfect for those embracing a low-carb lifestyle, this pulav offers a wholesome, guilt-free meal in just 35 minutes of prep and cooking time. Brightened with fresh cilantro and a splash of lemon juice, it’s a versatile dish that shines as a standalone entrée or pairs wonderfully with a cooling yogurt side. Healthy, flavorful, and easy to make, this keto-friendly vegetable pulav is sure to secure a spot in your weekly meal rotation!
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Recipe Information
Ingredients
- 1 head Cauliflower (large, grated or riced)
- 2 tablespoons Coconut oil (or any neutral oil)
- 1 teaspoon Cumin seeds
- 1 leaf Bay leaf
- 1 stick Cinnamon stick
- 3 pieces Cloves
- 2 pods Cardamom pods
- 1 piece Onion (medium, thinly sliced)
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 piece Green chili (slit lengthwise, adjust to taste)
- 1 piece Carrot (small, diced)
- 0.5 cup Green beans (chopped)
- 0.5 cup Green peas (frozen or fresh)
- 0.5 cup Capsicum (bell pepper, diced)
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Lemon juice
Instructions
Wash and pat dry the cauliflower, then finely grate it using a box grater or pulse it in a food processor until it resembles rice. Set aside.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for 20–30 seconds until fragrant.
Add the sliced onion to the skillet and cook until golden brown, about 5 minutes.
Stir in the ginger paste, garlic paste, and green chili. Cook for another 1–2 minutes to remove any raw smell.
Add the diced carrot, green beans, green peas, and capsicum. Sauté the vegetables for 3–4 minutes until they are slightly tender but still have a crunch.
Sprinkle the turmeric powder, red chili powder, garam masala, and salt over the vegetables. Mix well to coat.
Add the riced cauliflower to the skillet. Mix everything thoroughly and cook for 5–6 minutes, stirring often, until the cauliflower is slightly soft but not mushy.
Turn off the heat and stir in the freshly chopped cilantro and a squeeze of lemon juice for freshness.
Serve warm as a standalone meal or pair it with a side of yogurt or low-carb raita.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 30.7 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3064 mg | 65% | |
*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.
