Whole30 Tehri

Nutriscore Rating: 74/100

Discover the timeless flavors of "Whole30 Tehri," a vibrant, grain-free adaptation of the classic South Asian comfort food. This wholesome, one-pot dish replaces traditional rice with nutrient-packed cauliflower rice, making it perfect for those following a Whole30 lifestyle or seeking a low-carb option. Loaded with a colorful medley of carrots, green beans, and potatoes, and infused with the warm aroma of cumin, turmeric, and cinnamon, this recipe delivers bold, satisfying flavors in every bite. Simmered in a rich vegetable broth and finished with a garnish of fresh cilantro, it’s quick to prepare, taking just 45 minutes from start to finish. Serve this cozy, plant-based meal on its own, or elevate it with a side of Whole30-compliant chutney for an extra burst of flavor.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 4 cups Cauliflower rice
• 2 tablespoons Coconut oil
• 1 medium, thinly sliced Onion
• 3 cloves, minced Garlic
• 1 inch, grated Ginger
• 2 medium, finely chopped Tomato
• 1 cup, diced Carrots
• 1 cup, chopped Green beans
• 1 medium, peeled and diced Potato
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon (or to taste) Salt
• 2 tablespoons, chopped (for garnish) Fresh cilantro
• 1 cup Whole30-compliant vegetable broth
• 1 Bay leaf
• 1 slit (optional, for heat) Green chili

📝 Instructions

12 steps

1. Heat the coconut oil in a large skillet or pot over medium heat.

2. Add the cumin seeds and bay leaf to the oil. Sauté until the seeds begin to sizzle and become aromatic, about 30 seconds.

3. Add the sliced onion and cook, stirring frequently, until golden brown, about 5-7 minutes.

4. Stir in the minced garlic, grated ginger, and slit green chili (if using). Cook for 1-2 minutes until fragrant.

5. Add the chopped tomatoes, turmeric powder, coriander powder, cinnamon, cayenne pepper, and salt. Cook until the tomatoes break down into a soft paste, about 5 minutes.

6. Add the diced carrots, green beans, and potato to the pan. Mix well to coat the vegetables with the spice mixture.

7. Pour in the vegetable broth, cover, and simmer until the vegetables are almost tender, about 10-12 minutes.

8. Stir in the cauliflower rice, making sure it is evenly mixed with the vegetables and broth.

9. Cover and cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and has absorbed the flavors.

10. Remove the bay leaf and adjust salt if needed.

11. Garnish with freshly chopped cilantro before serving.

12. Serve warm as a standalone meal or with a side of Whole30-compliant chutney for extra flavor.

Nutrition Facts

1 serving (1563.8g)

Calories		909
% Daily Value*
Total Fat		37.8 g	48%
	Saturated Fat	25.2 g	126%
	Polyunsaturated Fat	2.9 g
Cholesterol		4 mg	2%
Sodium		5897 mg	256%
Total Carbohydrate		131.8 g	48%
	Dietary Fiber	28.5 g	102%
	Total Sugars	52.6 g
Protein		23.9 g	48%
Vitamin D		0.0 mcg	0%
Calcium		378 mg	29%
Iron		11.3 mg	63%
Potassium		3278 mg	70%

*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.

Source of Calories

Fat: 340 cal (35.3%%)

Protein: 95 cal (9.9%%)

Carbs: 527 cal (54.7%%)