Paleo Vangi Bhat

Indulge in the bold flavors of Paleo Vangi Bhat, a health-conscious twist on the classic South Indian dish. This flavorful recipe replaces traditional rice with cauliflower rice, making it grain-free, low-carb, and perfect for a paleo diet. Tender cubes of eggplant are simmered with aromatic spices like turmeric and Vangi Bhat masala, enhanced by the tang of tamarind paste and the richness of grated coconut. Fresh curry leaves lend an authentic touch, while a final garnish of chopped cilantro elevates its vibrant appeal. Ready in just 35 minutes, this easy one-pan wonder is both nutritious and bursting with bold, earthy flavors. Ideal as a hearty main course or a satisfying side, Paleo Vangi Bhat is proof you don't have to compromise on taste while eating clean!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 2 cups Small eggplants (cubed)
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 8 leaves Curry leaves (fresh or dried)
• 1 medium Onion (finely chopped)
• 1 tablespoon Ginger-garlic paste
• 0.5 teaspoon Turmeric powder
• 2 teaspoons Vangi Bhat masala powder
• 1 teaspoon Tamarind paste
• 0.25 cup Water
• 2 tablespoons Fresh cilantro (chopped)
• 0.5 teaspoon Salt
• 2 tablespoons Dry unsweetened coconut (grated)

Directions

Step 1

Heat a large skillet or pan over medium heat and add the coconut oil.

Step 2

Once the oil is hot, add the mustard seeds and let them splutter for about 30 seconds.

Step 3

Add the curry leaves and sauté for a few seconds until fragrant.

Step 4

Add the chopped onion and sauté until it becomes golden brown, about 4-5 minutes.

Step 5

Stir in the ginger-garlic paste and cook for another minute, ensuring it doesn’t burn.

Step 6

Add the turmeric powder and Vangi Bhat masala powder, stirring well to coat the onions in the spices.

Step 7

Add the cubed eggplants and mix well. Pour in the tamarind paste and water, then cover and cook for 6-8 minutes, stirring occasionally, until the eggplants are tender.

Step 8

Season the mixture with salt and stir in the grated coconut, allowing it to combine well.

Step 9

Reduce the heat to low and add the cauliflower rice. Mix thoroughly to ensure the cauliflower soaks up the spices.

Step 10

Cook for another 5 minutes until the cauliflower rice is tender but not mushy.

Step 11

Remove from heat and garnish with chopped cilantro.

Step 12

Serve warm as a hearty main dish or a flavorful side.

Nutrition Facts

Serving size	(998.7g)

Amount per serving	% Daily Value*
Calories	673.7

Total Fat 40.4g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1363.7mg	0%
Total Carbohydrate 71.2g	0%
Dietary Fiber 26.5g	0%
Total Sugars 30.8g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 224.8mg	0%
Iron 5.3mg	0%
Potassium 2045.1mg	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: 50.6%

Protein: 9.8%

Carbs: 39.6%