Whole30 Vangi Bhat
Elevate your meal planning with this flavorful Whole30 Vangi Bhat, a healthy twist on the traditional Indian classic. This wholesome dish swaps out rice for cauliflower rice, making it a low-carb, grain-free option perfect for those following a Whole30 diet. Packed with tender, spiced eggplant, aromatic curry leaves, and a hint of tangy tamarind, this recipe delivers a bold and vibrant flavor profile. A harmonious blend of turmeric, Kashmiri chili, and coriander ensures each bite is fragrant and satisfying. Quick to prepare in just 40 minutes, this guilt-free, nutrient-packed meal is perfect for busy weeknights. Garnish with fresh cilantro for an extra burst of freshness and serve this vegan-friendly, gluten-free delight warm for a comforting and nutritious meal!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 2 cups Eggplant (small, diced into 1-inch cubes)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 8 leaves Curry leaves (optional)
- 1 teaspoon Ginger (grated)
- 2 cloves Garlic (minced)
- 1 Green chili (slit lengthwise)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 1 teaspoon Tamarind paste
- 2 tablespoons Fresh cilantro (chopped)
- 0.25 cup Water
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add mustard seeds and let them splutter. Then, add curry leaves (if using) and sauté for 30 seconds until aromatic.
Stir in the grated ginger, minced garlic, and green chili. Cook for about 1 minute until fragrant.
Add the diced eggplant to the skillet and sauté for 5-7 minutes until it begins to soften.
Sprinkle turmeric powder, Kashmiri chili powder, ground coriander, and salt over the eggplant. Mix well to coat the vegetables in the spices.
Add the tamarind paste and 1/4 cup of water to the skillet. Stir to combine, cover, and let the eggplant cook for 8-10 minutes until tender.
Once the eggplant is fully cooked, increase the heat slightly and add the cauliflower rice to the skillet.
Sauté the cauliflower rice with the spiced eggplant mixture for 5-7 minutes until heated through and well combined.
Adjust salt to taste and remove from heat.
Garnish with freshly chopped cilantro before serving warm.
Nutrition Facts
Calories |
131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 7.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 706 mg | 15% | |
*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.
