Paleo Vegetable Pulao
Discover the vibrant flavors of Paleo Vegetable Pulao, a low-carb twist on the classic Indian dish that's perfect for those following a paleo lifestyle. Crafted with nutrient-packed cauliflower rice, this wholesome recipe combines diced carrots, green beans, bell pepper, and peas with aromatic spices like cinnamon, cumin seeds, turmeric, and garam masala. The dish is sautéed in coconut oil for a rich, flavorful base and finished with a touch of lemon juice and fresh cilantro for zesty freshness. Ready in just 35 minutes, this nourishing and gluten-free masterpiece is an excellent choice for a quick weeknight dinner or a wholesome side dish. Whether you're serving it solo or pairing it with a crisp salad, this Paleo Vegetable Pulao is a crowd-pleaser that brings bold Indian flavors to your dining table.
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Recipe Information
Ingredients
- 1 head Cauliflower (medium-sized head, riced)
- 1 large Carrot (diced)
- 0.5 cup Green beans (chopped)
- 1 medium Bell pepper (diced)
- 0.5 cup Peas (fresh or frozen)
- 2 tablespoons Coconut oil
- 1 medium Onion (thinly sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 Cinnamon stick
- 3 Cloves
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro (chopped, for garnish)
- 1 tablespoon Lemon juice
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem of the cauliflower and cut it into florets. Use a food processor or a box grater to rice the cauliflower until it resembles coarse grains of rice. Set aside.
Heat 2 tablespoons of coconut oil in a large skillet or wok over medium heat.
Once the oil is hot, add the cumin seeds, cinnamon stick, cloves, and bay leaf. Sauté for about 30 seconds until aromatic.
Add the sliced onion to the skillet. Cook for 3-4 minutes until the onion turns golden brown.
Stir in the minced garlic and grated ginger. Cook for another 30 seconds until fragrant.
Add the diced carrot, green beans, bell pepper, and peas. Season with turmeric powder, garam masala powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Reduce the heat to low and add the cauliflower rice to the skillet. Gently mix the cauliflower and vegetables together to combine the flavors evenly.
Cover and cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
Turn off the heat and stir in the chopped cilantro and lemon juice for freshness.
Serve the Paleo Vegetable Pulao warm as a standalone dish or alongside a side salad.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 33.8 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2742 mg | 58% | |
*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.
