Low Carb Curried Rice

Transform your weeknight meals with this flavorful Low Carb Curried Rice—a vibrant, healthy alternative to traditional rice that's brimming with aromatic spices and creamy coconut goodness. Made with riced cauliflower, this dish is infused with bold notes of curry powder, turmeric, fresh ginger, and garlic, all simmered together with silky coconut milk for a rich, indulgent taste. Ready in under 40 minutes, it’s an easy, gluten-free, and keto-friendly recipe that doesn’t skimp on flavor. Topped with fresh cilantro and served alongside a zesty lime wedge, this low-carb side dish or light main course pairs perfectly with grilled proteins or stands deliciously on its own. Perfect for anyone seeking a quick, healthy, and flavorful meal solution!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium cauliflower head
• 2 tablespoons olive oil
• 0.5 cup onion
• 2 cloves garlic
• 1 tablespoon fresh ginger
• 1 tablespoon curry powder
• 0.5 teaspoon turmeric powder
• 0.5 cup coconut milk
• 0.25 cup fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 whole lime

Directions

Step 1

Start by preparing the cauliflower rice. Remove the leaves and cut the cauliflower into quarters. Use a food processor to pulse the cauliflower until it resembles rice grains or finely chop it by hand.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent.

Step 3

Mince the garlic and grate the fresh ginger. Add both to the skillet with the onion and sauté for an additional 1-2 minutes, stirring frequently.

Step 4

Add the curry powder and turmeric powder to the skillet, stirring well to combine and cook for another minute to enhance the flavors.

Step 5

Pour in the coconut milk, stirring to mix everything together. Allow the mixture to simmer for 2-3 minutes, letting the flavors meld.

Step 6

Add the cauliflower rice to the skillet. Stir well to coat the cauliflower with the curry mix, ensuring it’s evenly distributed.

Step 7

Season with salt and black pepper. Cook the cauliflower rice for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

Step 8

Chop the cilantro and add it to the skillet, stirring it in gently.

Step 9

Remove the skillet from heat and transfer the curried rice to a serving dish.

Step 10

Cut the lime into wedges and serve the dish with lime wedges on the side for a burst of freshness.

Step 11

Garnish with additional cilantro if desired and serve hot.

Nutrition Facts

Serving size	(949.7g)

Amount per serving	% Daily Value*
Calories	532.2

Total Fat 30.2g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3308.9mg	0%
Total Carbohydrate 62.5g	0%
Dietary Fiber 19.2g	0%
Total Sugars 26.7g
Protein 14.7g	0%

Vitamin D 0IU	0%
Calcium 192.8mg	0%
Iron 8.6mg	0%
Potassium 1665.8mg	0%

*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: 46.8%

Protein: 10.1%

Carbs: 43.1%