Paleo Chole Ki Sabji
Discover a delicious twist on a classic Indian favorite with this *Paleo Chole Ki Sabji*! Perfectly tailored for those embracing the paleo lifestyle, this recipe swaps traditional chickpeas for hearty cauliflower florets and creamy sweet potatoes, creating a nutrient-rich, grain-free alternative that doesn’t skimp on flavor. Sautéed in aromatic coconut oil and seasoned with a medley of bold spices including cumin, turmeric, and garam masala, every bite offers layers of warmth and earthiness. With tender vegetables simmered in a fragrant tomato base and a touch of cilantro for garnish, this wholesome dish is both comforting and versatile. Ready in just 40 minutes, it's an ideal paleo-friendly dinner that pairs beautifully with grain-free bread or stands alone as a satisfying vegetarian entrée. Keywords: paleo recipe, Indian cuisine, vegetable curry, grain-free dinner, healthy eating.
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 300 grams Sweet potato
- 2 tablespoons Coconut oil
- 1 large Onion, finely sliced
- 4 count Garlic cloves, minced
- 1 inch Ginger, minced
- 2 medium Tomatoes, chopped
- 1 teaspoon Cumin seeds
- 1 tablespoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 200 milliliters Water
- 2 tablespoons Cilantro, chopped
Instructions
Begin by cutting the cauliflower into small florets and peeling the sweet potato before dicing it into small cubes.
Heat coconut oil in a large skillet over medium heat.
Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the sliced onions to the skillet and sauté until they turn golden brown.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until aromatic.
Add the chopped tomatoes and cook until they soften and the oil starts to separate, about 3-4 minutes.
Sprinkle the coriander powder, turmeric powder, red chili powder, and salt into the skillet. Mix well to combine the spices with the tomato mixture.
Add the cauliflower florets and sweet potato cubes to the pan and stir to coat evenly with the spice mixture.
Pour in the water, cover the skillet, and let the vegetables simmer on low heat for about 15 minutes, or until the sweet potatoes are fork-tender.
Remove the lid, stir in the garam masala, and cook for another 2-3 minutes to let the flavors marry together.
Garnish with chopped cilantro before serving.
Serve the Paleo Chole Ki Sabji hot, as a standalone dish or alongside a Paleo-friendly bread.
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 9.6 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 940 mg | 20% | |
*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.
