Low Carb Vegetable Pulav

Transform your weeknight dinners with this flavorful and wholesome Low Carb Vegetable Pulav, a nutritious twist on the classic Indian dish. Instead of traditional rice, this recipe features cauliflower rice, keeping it low in carbs while packing in vibrant vegetables like carrots, green beans, peas, and bell peppers. Fragrant spices such as cumin, cinnamon, and cardamom create an irresistible aroma, while a hint of garam masala and red chili powder adds just the right amount of warmth. Perfect for those following keto or low-carb diets, this one-pan wonder is quick to prepare—ready in just 35 minutes—and bursting with nutrients. Serve it on its own or pair it with a cool cucumber yogurt for a satisfying, guilt-free meal!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 head Cauliflower (large, grated or riced)
• 2 tablespoons Coconut oil (or any neutral oil)
• 1 teaspoon Cumin seeds
• 1 leaf Bay leaf
• 1 stick Cinnamon stick
• 3 pieces Cloves
• 2 pods Cardamom pods
• 1 piece Onion (medium, thinly sliced)
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 piece Green chili (slit lengthwise, adjust to taste)
• 1 piece Carrot (small, diced)
• 0.5 cup Green beans (chopped)
• 0.5 cup Green peas (frozen or fresh)
• 0.5 cup Capsicum (bell pepper, diced)
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (chopped)
• 1 teaspoon Lemon juice

Directions

Step 1

Wash and pat dry the cauliflower, then finely grate it using a box grater or pulse it in a food processor until it resembles rice. Set aside.

Step 2

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

Step 3

Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for 20–30 seconds until fragrant.

Step 4

Add the sliced onion to the skillet and cook until golden brown, about 5 minutes.

Step 5

Stir in the ginger paste, garlic paste, and green chili. Cook for another 1–2 minutes to remove any raw smell.

Step 6

Add the diced carrot, green beans, green peas, and capsicum. Sauté the vegetables for 3–4 minutes until they are slightly tender but still have a crunch.

Step 7

Sprinkle the turmeric powder, red chili powder, garam masala, and salt over the vegetables. Mix well to coat.

Step 8

Add the riced cauliflower to the skillet. Mix everything thoroughly and cook for 5–6 minutes, stirring often, until the cauliflower is slightly soft but not mushy.

Step 9

Turn off the heat and stir in the freshly chopped cilantro and a squeeze of lemon juice for freshness.

Step 10

Serve warm as a standalone meal or pair it with a side of yogurt or low-carb raita.

Nutrition Facts

Serving size	(1077.7g)

Amount per serving	% Daily Value*
Calories	652.6

Total Fat 32.2g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2935.8mg	0%
Total Carbohydrate 85.4g	0%
Dietary Fiber 30.1g	0%
Total Sugars 30.7g
Protein 23.0g	0%

Vitamin D 0IU	0%
Calcium 365.6mg	0%
Iron 10.2mg	0%
Potassium 3063.8mg	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: 40.1%

Protein: 12.7%

Carbs: 47.2%