Whole30 Rice with Curry

Discover a flavorful twist on a classic favorite with this Whole30 Rice with Curry recipe, a vibrant, veggie-packed dish that's as nutritious as it is delicious. Featuring riced cauliflower as a wholesome grain-free alternative, this recipe showcases a medley of fresh vegetables—carrots, red bell peppers, and green peas—perfectly seasoned with aromatic spices like curry powder, turmeric, garlic, and ginger. Sautéed in creamy coconut oil, this dish is bursting with bold flavors and comes together in just 35 minutes, making it an ideal choice for busy weeknight dinners or meal prep. Top it off with fresh cilantro and a squeeze of lime for a zesty finish that will leave you craving more. Gluten-free, dairy-free, and Whole30-compliant, this recipe is a healthy, satisfying way to enjoy the comforting taste of curry without compromising on your dietary goals!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 head cauliflower
• 2 tablespoons coconut oil
• 1 medium onion
• 3 cloves garlic cloves
• 1 inch piece fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 large carrot
• 1 medium red bell pepper
• 1 cup green peas
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup fresh cilantro
• 1 medium lime

Directions

Step 1

Prepare the cauliflower by cutting it into florets and placing them in a food processor. Pulse until the cauliflower resembles rice, then set aside.

Step 2

Chop the onion, mince the garlic and ginger, and dice the carrot and bell pepper.

Step 3

In a large skillet, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Add garlic and ginger to the skillet and cook for another minute until fragrant.

Step 5

Stir in the curry powder and turmeric, allowing them to toast slightly with the onion mixture for about 1 minute.

Step 6

Add the diced carrot and bell pepper to the skillet, cooking until they soften, about 5 minutes.

Step 7

Stir in the riced cauliflower and green peas, mixing them thoroughly with the spices and vegetables.

Step 8

Season the mixture with salt and black pepper, adjusting to taste.

Step 9

Cook the cauliflower rice mixture for about 6-8 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

Step 10

Remove from heat and stir in freshly chopped cilantro.

Step 11

Serve immediately with lime wedges on the side for a burst of freshness.

Nutrition Facts

Serving size	(1223.6g)

Amount per serving	% Daily Value*
Calories	707.9

Total Fat 31.3g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 5377.4mg	0%
Total Carbohydrate 95.1g	0%
Dietary Fiber 31.1g	0%
Total Sugars 35.3g
Protein 25.4g	0%

Vitamin D 0IU	0%
Calcium 288.5mg	0%
Iron 12.5mg	0%
Potassium 3149.2mg	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: 36.9%

Protein: 13.3%

Carbs: 49.8%