Paleo Vangi Bhat
Embrace the flavors of traditional Indian cuisine with a healthy twist in this Paleo Vangi Bhat recipe! This low-carb, grain-free version of the classic dish swaps out traditional rice for nutrient-packed cauliflower rice, creating a wholesome and delicious meal perfect for paleo diets. Featuring tender, spiced eggplants sautéed with fragrant curry leaves, Vangi Bhat masala, and a hint of tamarind, this dish offers bold, tangy flavors in every bite. The addition of fresh cilantro and grated coconut enhances the taste and aroma, making it a must-try for those looking to explore paleo-friendly global recipes. Ready in just 35 minutes, this vibrant, one-pan meal is perfect as a main dish or a flavorful side for your next dinner.
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 2 cups Small eggplants (cubed)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 8 leaves Curry leaves (fresh or dried)
- 1 medium Onion (finely chopped)
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Vangi Bhat masala powder
- 1 teaspoon Tamarind paste
- 0.25 cup Water
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 teaspoon Salt
- 2 tablespoons Dry unsweetened coconut (grated)
Instructions
Heat a large skillet or pan over medium heat and add the coconut oil.
Once the oil is hot, add the mustard seeds and let them splutter for about 30 seconds.
Add the curry leaves and sauté for a few seconds until fragrant.
Add the chopped onion and sauté until it becomes golden brown, about 4-5 minutes.
Stir in the ginger-garlic paste and cook for another minute, ensuring it doesn’t burn.
Add the turmeric powder and Vangi Bhat masala powder, stirring well to coat the onions in the spices.
Add the cubed eggplants and mix well. Pour in the tamarind paste and water, then cover and cook for 6-8 minutes, stirring occasionally, until the eggplants are tender.
Season the mixture with salt and stir in the grated coconut, allowing it to combine well.
Reduce the heat to low and add the cauliflower rice. Mix thoroughly to ensure the cauliflower soaks up the spices.
Cook for another 5 minutes until the cauliflower rice is tender but not mushy.
Remove from heat and garnish with chopped cilantro.
Serve warm as a hearty main dish or a flavorful side.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 30.8 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2045 mg | 44% | |
*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.
