Paleo Tehri

Discover a healthier, grain-free twist on a classic South Asian dish with this vibrant Paleo Tehri recipe! This hearty, flavor-packed creation replaces traditional rice with nutrient-rich cauliflower rice, making it perfect for those following a paleo or low-carb lifestyle. Infused with aromatic spices like turmeric, cumin, and cinnamon, and loaded with colorful veggies including carrots, green beans, and red bell peppers, this dish is as visually appealing as it is delicious. A zesty finish of fresh cilantro and lemon juice elevates every bite, while the quick prep and cook time make it an easy weeknight dinner option. Perfect as a standalone meal or paired with paleo-friendly sides, Paleo Tehri is a wholesome, guilt-free way to enjoy bold, traditional flavors!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 head Cauliflower (medium head, riced)
• 2 tablespoons Coconut oil
• 1 medium Onion (thinly sliced)
• 4 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 medium Carrot (diced)
• 1 cup Green beans (chopped)
• 1 medium Red bell pepper (diced)
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• 1 small Cinnamon stick
• 2 small Green chilies (slit lengthwise)
• 2 medium Tomatoes (chopped)
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (chopped)
• 1 teaspoon Lemon juice

Directions

Step 1

Wash and thoroughly dry the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice. Set aside.

Step 2

Heat coconut oil in a large skillet or pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 3

Add the thinly sliced onion and sauté for 3-4 minutes until golden brown.

Step 4

Add the minced garlic, grated ginger, green chilies, and cinnamon stick. Cook for 1 minute, stirring frequently.

Step 5

Stir in the diced carrot, green beans, and red bell pepper. Sauté the vegetables for 5-6 minutes until they begin to soften.

Step 6

Add turmeric powder, ground coriander, and salt. Mix well, coating the vegetables evenly with the spices.

Step 7

Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes slightly saucy.

Step 8

Reduce the heat to low and stir in the cauliflower rice. Mix everything well so that the cauliflower rice is fully coated with the spices and vegetable mixture.

Step 9

Cover the pan with a lid and let it cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.

Step 10

Remove from heat and stir in the chopped cilantro and fresh lemon juice for a burst of freshness.

Step 11

Serve warm as a standalone dish or pair it with your favorite paleo-friendly sides.

Nutrition Facts

Serving size	(1884.3g)

Amount per serving	% Daily Value*
Calories	667.7

Total Fat 32.0g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2633.4mg	0%
Total Carbohydrate 88.0g	0%
Dietary Fiber 30.4g	0%
Total Sugars 39.1g
Protein 22.1g	0%

Vitamin D 0IU	0%
Calcium 394.7mg	0%
Iron 10.5mg	0%
Potassium 3640.3mg	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: 39.5%

Protein: 12.1%

Carbs: 48.3%