I’m not typically a huge Indian-foodie but this was delicious, and so surprisingly filling!
Looking at about 1 cup of your cauliflower rice, 2 oz of chicken and a cup total of your curry veggie mix, it comes in at only 154 calories, 18.5g protein, 11g carbs, and only 1.5g fat!
1 package of chicken breast or chicken breast tenders
Your choice of vegetables, I used red peppers, leeks, scallions, onion, brussel sprouts, radishes, garlic, and ginger
1 head cauliflower for rice
1 can light coconut milk
2 tbsp curry paste
1-2 tbsp Coconut or Extra Virgin Olive Oil
Here’s how to do it!
First get everything prepared, by cleaning and chopping whatever veggies you want to use.
You also want to prepare your cauliflower “rice”, which is incredibly easy – just grate it on a cheese grater!
Now I started by cooking the chicken, and since I used breast tenders which are small, it really only takes a few minutes on each side. I chose to use coconut oil – you only need less than a tbsp, it really does stretch and go far. Cook the chicken, then take it out of the pan and use the same pan to start cooking your veggies to soften them.
While your veggies are cooking, chop up your chicken – in this case it’s so tender it just falls apart!
When the veggies soften (6-8 minutes) add the coconut milk and curry paste.
Add the chicken back in and let it cook down for a few minutes when we get our rice going.
Put 1/2 tbsp coconut oil in a separate pan, and sautee your cauliflower rice for 3-4 minutes. You can season to your liking (cilantro would have been good if I had it), but I just put a little pink himalayan rock salt, pepper, and garlic. And that’s it folks! Serve your curry over your rice and enjoy it for only 1g of fat and hardly and calories!