Whole30 Kari Chawal
Experience the comforting, aromatic flavors of traditional South Asian cuisine with a Whole30 twist in this "Whole30 Kari Chawal." This grain-free delight features tender, sautéed cauliflower rice paired with a luscious coconut curry sauce bursting with vibrant spices like curry powder, turmeric, and cumin. Loaded with nutrient-rich vegetables like carrots, spinach, and bell pepper, this wholesome recipe is both satisfying and nourishing. The zesty touch of fresh lemon juice and the heat of green chilies elevate this dish to perfection, while the garnish of fresh cilantro adds a refreshing finish. Perfect for those following Whole30 or seeking a healthier, low-carb alternative, this one-pan meal is quick to make, incredibly flavorful, and ideal for busy weeknights.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 4 cloves, minced Garlic
- 1 inch, grated Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 400 milliliters Coconut milk
- 1 tablespoon Lemon juice
- 0.5 cup, chopped Fresh cilantro
- 2 small, sliced Green chilies
- 2 medium, sliced Carrots
- 1 large, sliced Bell pepper
- 2 cups Spinach
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse it in a food processor until it reaches a rice-like consistency.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the cauliflower rice and sauté for about 5 minutes, until it's tender but not mushy. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add mustard seeds and cumin seeds, and let them sizzle for about 30 seconds.
Stir in the chopped onion, and sauté until it's golden brown, about 5-7 minutes.
Add minced garlic and grated ginger, cooking for another minute until fragrant.
Mix in the curry powder, coriander powder, turmeric powder, and salt, stirring well to combine with the aromatics.
Pour in the coconut milk and stir thoroughly to incorporate the spices. Bring the mixture to a gentle simmer.
Add the lemon juice, carrots, bell pepper, and green chilies. Cook for about 10 minutes, until the vegetables are just tender.
Stir in the spinach and cook until wilted, about 2 more minutes.
Mix in the cooked cauliflower rice until evenly distributed in the curry.
Remove the skillet from heat and garnish with fresh cilantro.
Serve promptly and enjoy your Whole30 Kari Chawal!
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1963 mg | 85% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 16.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1430 mg | 30% | |
*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.
