Paleo Varan Bhat
Transform your mealtime with Paleo Varan Bhat, a wholesome and flavorful twist on the traditional Indian dish. This grain-free recipe features tender cauliflower rice paired with a creamy coconut milk vegetable curry brimming with vibrant zucchini, carrots, and fragrant spices like cumin, turmeric, and curry leaves. Perfect for paleo and dairy-free diets, the dish is enriched with coconut oil for a silky texture and finished with a zesty splash of lemon juice for a fresh, tangy flair. Easy to prepare in under 40 minutes, this satisfying recipe is ideal for anyone craving a comforting, healthy, and low-carb meal. Serve it hot with a garnish of fresh cilantro and savor a nutrient-packed culinary journey that's both aromatic and delicious!
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Recipe Information
Ingredients
- 500 grams Cauliflower (finely riced)
- 1 medium Zucchini (peeled and chopped)
- 1 medium Carrot (peeled and chopped)
- 200 ml Coconut milk (full-fat)
- 200 ml Water
- 2 tablespoons Coconut oil
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Cumin seeds
- 1 teaspoons Ginger (grated)
- 2 cloves Garlic (minced)
- 1 small Green chili (slit and deseeded, optional)
- 8 leaves Fresh curry leaves
- 2 tablespoons Cilantro (chopped, for garnish)
- 1 teaspoons Sea salt
- 1 tablespoons Lemon juice
Instructions
Prepare the cauliflower rice by grating fresh cauliflower florets or pulsing them gently in a food processor until the texture resembles rice. Set aside.
Heat 2 tablespoons of coconut oil in a medium saucepan over medium heat.
Once the oil is hot, add cumin seeds and let them splutter for a few seconds.
Add grated ginger, minced garlic, and the slit green chili. Sauté for 1-2 minutes until fragrant.
Add the chopped zucchini, carrot, and fresh curry leaves. Stir well and sauté for another 3-4 minutes.
Stir in the turmeric powder and sea salt, mixing to coat the vegetables evenly with the spices.
Pour in the coconut milk and water, and bring the mixture to a gentle simmer.
Cover the saucepan with a lid and reduce the heat to low. Let the vegetables cook until soft, about 10-12 minutes. Stir occasionally to prevent sticking.
While the vegetables are cooking, steam the cauliflower rice. Place it in a steamer basket over boiling water and steam for about 5-7 minutes until tender. Alternatively, you can sauté it in a pan with a little coconut oil for 5 minutes over medium heat.
Check the vegetables for doneness. Once cooked, squeeze fresh lemon juice into the mixture and stir well.
Serve the creamy vegetable curry over steamed cauliflower rice.
Garnish with chopped cilantro and enjoy your Paleo Varan Bhat hot.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 25.3 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2848 mg | 61% | |
*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.
