Paleo Tehri
Discover the delicious world of vibrant flavors with this Paleo Tehri recipe—a healthy, grain-free twist on the traditional Indian-inspired rice dish. Made with nutrient-rich cauliflower rice, colorful sautéed veggies like carrots, green beans, and bell peppers, and aromatic spices such as turmeric, cumin, and coriander, this dish is a perfect blend of taste and nutrition. The fragrant addition of ginger, garlic, and a hint of cinnamon brings depth to every bite, while fresh cilantro and a zesty splash of lemon juice provide a refreshing finish. Quick and easy to prepare in under 40 minutes, this wholesome recipe is ideal for busy weeknights or as a flavorful side that’s also paleo-friendly, low-carb, and gluten-free. Serve it on its own or pair it with your favorite dishes for a meal that’s as satisfying as it is nourishing!
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Recipe Information
Ingredients
- 1 head Cauliflower (medium head, riced)
- 2 tablespoons Coconut oil
- 1 medium Onion (thinly sliced)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 medium Carrot (diced)
- 1 cup Green beans (chopped)
- 1 medium Red bell pepper (diced)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 small Cinnamon stick
- 2 small Green chilies (slit lengthwise)
- 2 medium Tomatoes (chopped)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Lemon juice
Instructions
Wash and thoroughly dry the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice. Set aside.
Heat coconut oil in a large skillet or pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the thinly sliced onion and sauté for 3-4 minutes until golden brown.
Add the minced garlic, grated ginger, green chilies, and cinnamon stick. Cook for 1 minute, stirring frequently.
Stir in the diced carrot, green beans, and red bell pepper. Sauté the vegetables for 5-6 minutes until they begin to soften.
Add turmeric powder, ground coriander, and salt. Mix well, coating the vegetables evenly with the spices.
Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes slightly saucy.
Reduce the heat to low and stir in the cauliflower rice. Mix everything well so that the cauliflower rice is fully coated with the spices and vegetable mixture.
Cover the pan with a lid and let it cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
Remove from heat and stir in the chopped cilantro and fresh lemon juice for a burst of freshness.
Serve warm as a standalone dish or pair it with your favorite paleo-friendly sides.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 39.1 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3640 mg | 77% | |
*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.
