Paleo Rice with Curry

Transform weeknight dinners with this vibrant and healthy Paleo Rice with Curry, a low-carb alternative bursting with bold flavors and wholesome ingredients. This recipe swaps traditional rice for nutrient-packed cauliflower rice, complemented by a medley of colorful vegetables like carrots, red bell peppers, and peas. A fragrant blend of curry powder, turmeric, fresh ginger, and garlic infuses the dish with warm, spicy notes, while creamy coconut milk adds a subtle richness. Finished with a squeeze of lime juice and a sprinkle of fresh cilantro, this quick and easy dish is not only paleo-friendly but also gluten-free, dairy-free, and irresistibly delicious! Ready in just 35 minutes, it’s perfect as a light main course or a versatile side dish.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Coconut oil
• 1 small, diced Onion
• 3 cloves, minced Garlic
• 1 inch piece, grated Ginger
• 1 medium, diced Carrot
• 1 medium, diced Red bell pepper
• 1 cup Frozen peas
• 1.5 tablespoons Curry powder
• 0.5 teaspoon Ground turmeric
• 0.5 cup Coconut milk
• 1 tablespoon Lime juice
• 0.25 cup, chopped Cilantro
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower. Using a food processor, pulse the florets into rice-sized pieces. If a food processor isn't available, you can grate the cauliflower using a box grater.

Step 2

In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3 minutes.

Step 3

Add the minced garlic and grated ginger to the onion, cooking for an additional 1 minute until fragrant.

Step 4

Stir in the diced carrot, red bell pepper, and frozen peas, cooking until the vegetables are tender, approximately 5 minutes.

Step 5

Add the cauliflower rice to the skillet, combining well with the vegetables.

Step 6

Sprinkle the curry powder and ground turmeric over the mixture, stirring to ensure the spices are evenly distributed.

Step 7

Pour in the coconut milk, mixing thoroughly, then let the mixture simmer for about 3 minutes, allowing the flavors to meld together.

Step 8

Stir in the lime juice, chopped cilantro, salt, and black pepper. Mix well, ensuring the seasoning is evenly distributed.

Step 9

Continue to cook for another 2 minutes or until the cauliflower rice is tender and heated through.

Step 10

Remove from heat, garnish with additional cilantro if desired, and serve immediately.

Nutrition Facts

Serving size	(1121.6g)

Amount per serving	% Daily Value*
Calories	684.1

Total Fat 30.9g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 5000.1mg	0%
Total Carbohydrate 89.1g	0%
Dietary Fiber 24.7g	0%
Total Sugars 38.8g
Protein 22.0g	0%

Vitamin D 0IU	0%
Calcium 230.6mg	0%
Iron 13.1mg	0%
Potassium 2654.2mg	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: 38.5%

Protein: 12.2%

Carbs: 49.3%