Paleo Rice with Curry
Elevate your weeknight meals with this vibrant Paleo Rice with Curry, a wholesome, veggie-packed recipe that’s bursting with bold flavors and perfect for clean eaters. This healthy twist on traditional curry rice swaps out grains for riced cauliflower, seamlessly blending with aromatic spices like curry powder and turmeric, creamy coconut milk, and fresh lime juice for a rich, satisfying dish. Colorful vegetables—carrots, bell peppers, and peas—boost both nutrition and visual appeal, while garlic, ginger, and cilantro add layers of fragrant depth. Quick to prepare and ready in just 35 minutes, this one-pan wonder is a deliciously simple, gluten-free and dairy-free dinner you’ll want to make again and again. Perfect for meal prep or serving fresh with a garnish of cilantro, it's a crave-worthy option for anyone following paleo, keto, or low-carb diets.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 small, diced Onion
- 3 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 1 medium, diced Carrot
- 1 medium, diced Red bell pepper
- 1 cup Frozen peas
- 1.5 tablespoons Curry powder
- 0.5 teaspoon Ground turmeric
- 0.5 cup Coconut milk
- 1 tablespoon Lime juice
- 0.25 cup, chopped Cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower. Using a food processor, pulse the florets into rice-sized pieces. If a food processor isn't available, you can grate the cauliflower using a box grater.
In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3 minutes.
Add the minced garlic and grated ginger to the onion, cooking for an additional 1 minute until fragrant.
Stir in the diced carrot, red bell pepper, and frozen peas, cooking until the vegetables are tender, approximately 5 minutes.
Add the cauliflower rice to the skillet, combining well with the vegetables.
Sprinkle the curry powder and ground turmeric over the mixture, stirring to ensure the spices are evenly distributed.
Pour in the coconut milk, mixing thoroughly, then let the mixture simmer for about 3 minutes, allowing the flavors to meld together.
Stir in the lime juice, chopped cilantro, salt, and black pepper. Mix well, ensuring the seasoning is evenly distributed.
Continue to cook for another 2 minutes or until the cauliflower rice is tender and heated through.
Remove from heat, garnish with additional cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5000 mg | 217% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 38.8 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2654 mg | 56% | |
*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.
