Whole30 Kari Chawal

Transform your weeknight dinners with this flavorful twist on a traditional favorite, Whole30 Kari Chawal! This health-conscious recipe swaps classic rice for tender, low-carb cauliflower rice while keeping all the vibrant, aromatic spices you love. Packed with nutrient-rich vegetables like spinach, carrots, and bell peppers simmered in a creamy coconut milk curry, this dish is indulgent yet entirely Whole30-compliant. A sizzling tempering of mustard and cumin seeds infuses each bite with a bold, authentic taste, while fresh ginger and green chilies add an irresistible kick. Finished with a zesty splash of lemon juice and a sprinkle of fresh cilantro, this one-pan meal is quick to prepare, taking just under 45 minutes from start to finish. Perfect for those seeking a wholesome, gluten-free, and dairy-free dinner option that doesn’t skimp on flavor, Whole30 Kari Chawal is sure to become your new go-to curry dish!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 medium, finely chopped Onion
• 4 cloves, minced Garlic
• 1 inch, grated Fresh ginger
• 2 tablespoons Curry powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 400 milliliters Coconut milk
• 1 tablespoon Lemon juice
• 0.5 cup, chopped Fresh cilantro
• 2 small, sliced Green chilies
• 2 medium, sliced Carrots
• 1 large, sliced Bell pepper
• 2 cups Spinach

Directions

Step 1

Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse it in a food processor until it reaches a rice-like consistency.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the cauliflower rice and sauté for about 5 minutes, until it's tender but not mushy. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of coconut oil. Add mustard seeds and cumin seeds, and let them sizzle for about 30 seconds.

Step 4

Stir in the chopped onion, and sauté until it's golden brown, about 5-7 minutes.

Step 5

Add minced garlic and grated ginger, cooking for another minute until fragrant.

Step 6

Mix in the curry powder, coriander powder, turmeric powder, and salt, stirring well to combine with the aromatics.

Step 7

Pour in the coconut milk and stir thoroughly to incorporate the spices. Bring the mixture to a gentle simmer.

Step 8

Add the lemon juice, carrots, bell pepper, and green chilies. Cook for about 10 minutes, until the vegetables are just tender.

Step 9

Stir in the spinach and cook until wilted, about 2 more minutes.

Step 10

Mix in the cooked cauliflower rice until evenly distributed in the curry.

Step 11

Remove the skillet from heat and garnish with fresh cilantro.

Step 12

Serve promptly and enjoy your Whole30 Kari Chawal!

Nutrition Facts

Serving size	(1838.0g)

Amount per serving	% Daily Value*
Calories	851.4

Total Fat 34.5g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 7896.2mg	0%
Total Carbohydrate 127.2g	0%
Dietary Fiber 29.7g	0%
Total Sugars 64.1g
Protein 25.5g	0%

Vitamin D 0IU	0%
Calcium 423.7mg	0%
Iron 18.5mg	0%
Potassium 4491.0mg	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: 33.7%

Protein: 11.1%

Carbs: 55.2%