Cauliflower Rice Curry
Indian cuisine gets the low-carb treatment with this Cauliflower Rice Curry recipe—Garam Masala and coconut milk make for a velvet-smooth and spicy dish.
Servings 4
Calories 136kcal
Ingredients
- 1 tbsp coconut oil
- 2 cloves garlic crushed
- 2 tbsp fresh ginger finely grated
- 1 yellow pepper deseeded and diced
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 cup baby spinach
- 2 tbsp almonds halved
- ½ lime juice
- ½ cup coconut milk
- ½ tsp salt
- 1 bunch cilantro
- 1 bunch mint
Instructions
- Melt the coconut oil in a skillet over MED-HIGH heat. Add the onion, garlic, ginger, and the diced peppers. Saute for 5 minutes, until the onion is softened.
- Add the spices, salt, and the cauliflower rice. Fry for 5 minutes.
- Pour in the coconut milk, squeeze in the lime, and toss in the spinach. Stir then let simmer until most of the liquid has cooked away but it is still creamy.
- Top with the almonds, cilantro leaves, and the mint.
Notes
- When shopping for cauliflower, look for blemish-free florets that are tightly packed. The leaves should be a deep green and not wilting.
- Crush, grate, and deseed your ingredients ahead of time to make life easier come cooking time.
- Want some REALLY creamy? Use cream of coconut instead of coconut milk.
Nutrition
Calories: 136kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 303mg | Potassium: 245mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 809IU | Vitamin C: 59mg | Calcium: 35mg | Iron: 2mg