Whole30 Vangi Bhat

Transform your mealtime with this Whole30 Vangi Bhat, a vibrant and flavorful twist on the traditional Indian dish. This recipe swaps out rice for nutrient-packed cauliflower rice, making it a low-carb, grain-free alternative perfect for a Whole30 lifestyle. Fragrant spices like turmeric, Kashmiri chili powder, and ground coriander infuse the tender eggplant with bold, complex flavors, while a touch of tamarind paste adds a tangy depth. Quick to make in just 40 minutes, this one-pan dish is topped with fresh cilantro for a burst of freshness. Ideal as a wholesome main course or a satisfying side, this recipe brings the joy of a classic Vangi Bhat with a modern and healthy twist.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 2 cups Eggplant (small, diced into 1-inch cubes)
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 8 leaves Curry leaves (optional)
• 1 teaspoon Ginger (grated)
• 2 cloves Garlic (minced)
• 1 Green chili (slit lengthwise)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 1 teaspoon Tamarind paste
• 2 tablespoons Fresh cilantro (chopped)
• 0.25 cup Water

Directions

Step 1

Heat the coconut oil in a large skillet or wok over medium heat.

Step 2

Add mustard seeds and let them splutter. Then, add curry leaves (if using) and sauté for 30 seconds until aromatic.

Step 3

Stir in the grated ginger, minced garlic, and green chili. Cook for about 1 minute until fragrant.

Step 4

Add the diced eggplant to the skillet and sauté for 5-7 minutes until it begins to soften.

Step 5

Sprinkle turmeric powder, Kashmiri chili powder, ground coriander, and salt over the eggplant. Mix well to coat the vegetables in the spices.

Step 6

Add the tamarind paste and 1/4 cup of water to the skillet. Stir to combine, cover, and let the eggplant cook for 8-10 minutes until tender.

Step 7

Once the eggplant is fully cooked, increase the heat slightly and add the cauliflower rice to the skillet.

Step 8

Sauté the cauliflower rice with the spiced eggplant mixture for 5-7 minutes until heated through and well combined.

Step 9

Adjust salt to taste and remove from heat.

Step 10

Garnish with freshly chopped cilantro before serving warm.

Nutrition Facts

Serving size	(892.5g)

Amount per serving	% Daily Value*
Calories	522.5

Total Fat 30.5g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2533.9mg	0%
Total Carbohydrate 56.5g	0%
Dietary Fiber 23.6g	0%
Total Sugars 26.2g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 218.0mg	0%
Iron 4.9mg	0%
Potassium 1916.9mg	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: 48.8%

Protein: 11.1%

Carbs: 40.1%