Paleo Varan Bhat

Experience a wholesome and comforting twist on a traditional Indian classic with Paleo Varan Bhat, a grain-free, dairy-free alternative inspired by the beloved "varan bhat" dish. This paleo-friendly recipe combines a creamy, spiced vegetable curry made with coconut milk, zucchini, and carrots, served over fluffy cauliflower rice for a light yet satisfying meal. Infused with aromatic cumin, fresh curry leaves, turmeric, and a hint of ginger-garlic zest, this dish is bursting with flavor while staying low-carb and nutrient-rich. Perfect for health-conscious eaters, this quick and easy recipe comes together in just 40 minutes and is ideal for those following paleo, gluten-free, or vegan diets. Garnished with fresh cilantro and a squeeze of lemon, Paleo Varan Bhat offers a vibrant, aromatic experience that's as nourishing as it is delicious.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 500 grams Cauliflower (finely riced)
• 1 medium Zucchini (peeled and chopped)
• 1 medium Carrot (peeled and chopped)
• 200 ml Coconut milk (full-fat)
• 200 ml Water
• 2 tablespoons Coconut oil
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Cumin seeds
• 1 teaspoons Ginger (grated)
• 2 cloves Garlic (minced)
• 1 small Green chili (slit and deseeded, optional)
• 8 leaves Fresh curry leaves
• 2 tablespoons Cilantro (chopped, for garnish)
• 1 teaspoons Sea salt
• 1 tablespoons Lemon juice

Directions

Step 1

Prepare the cauliflower rice by grating fresh cauliflower florets or pulsing them gently in a food processor until the texture resembles rice. Set aside.

Step 2

Heat 2 tablespoons of coconut oil in a medium saucepan over medium heat.

Step 3

Once the oil is hot, add cumin seeds and let them splutter for a few seconds.

Step 4

Add grated ginger, minced garlic, and the slit green chili. Sauté for 1-2 minutes until fragrant.

Step 5

Add the chopped zucchini, carrot, and fresh curry leaves. Stir well and sauté for another 3-4 minutes.

Step 6

Stir in the turmeric powder and sea salt, mixing to coat the vegetables evenly with the spices.

Step 7

Pour in the coconut milk and water, and bring the mixture to a gentle simmer.

Step 8

Cover the saucepan with a lid and reduce the heat to low. Let the vegetables cook until soft, about 10-12 minutes. Stir occasionally to prevent sticking.

Step 9

While the vegetables are cooking, steam the cauliflower rice. Place it in a steamer basket over boiling water and steam for about 5-7 minutes until tender. Alternatively, you can sauté it in a pan with a little coconut oil for 5 minutes over medium heat.

Step 10

Check the vegetables for doneness. Once cooked, squeeze fresh lemon juice into the mixture and stir well.

Step 11

Serve the creamy vegetable curry over steamed cauliflower rice.

Step 12

Garnish with chopped cilantro and enjoy your Paleo Varan Bhat hot.

Nutrition Facts

Serving size	(1244.3g)

Amount per serving	% Daily Value*
Calories	938.1

Total Fat 78.6g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2576.1mg	0%
Total Carbohydrate 55.9g	0%
Dietary Fiber 19.3g	0%
Total Sugars 25.3g
Protein 18.7g	0%

Vitamin D 0IU	0%
Calcium 275.8mg	0%
Iron 12.1mg	0%
Potassium 2847.7mg	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: 70.3%

Protein: 7.4%

Carbs: 22.2%