Vegan Low Carb Kichari
Vegan Low Carb Kitchari is a delectable twist on a traditional Ayurvedic dish. This nourishing blend of cauliflower rice, zucchinie and aromatic spices creates a comforting, savory bowl of goodness that's gentle on your digestive system. It's a flavorful journey of warmth and balance, offering the deliciousness of kitchari while aligning with a vegan and low-carb lifestyle. Enjoy its rich, wholesome flavors as you support your well-being with this satisfying meal.
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Ingredients
- 3 tbsp coconut oil olive oil
- 1 tbsp curry powder
- 2 tsp turmeric
- 2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp ground powdered ginger or 1 tbsp fresh grated ginger
- 1 tsp mustard seeds or prepared mustard
- 1/2 tsp ground black pepper
- 3 cups 12oz/340g cauliflower rice
- 1/2 cup 80g hulled hemp seeds
- 1 1/2 cups 350ml coconut milk or other nondairy milk of choice
- 1 medium zucchini about 200g/7oz, with half cubed up and half grated (see notes)
- 1 small pepper of choice
- Optional garnishes
- sliced pepper
- chopped chives
Instructions
- In a dutch oven or covered pot on medium low heat, mix the oil and spices (including the mustard). Let this warm for a minute or two.
- Add in the cauliflower rice, hemp seeds and coconut milk, and stir until thoroughly mixed.
- Add in the zucchini and pepper and stir until the vegetables are evenly distributed.
- Cover and bring to a simmer, then turn the heat down to low. Cook until the cauliflower and zucchini are tender (about 30-35 minutes for me) and then remove from the heat. If you want a thicker consistency, remove the lid for the last 5 minutes of cooking, to evaporate any extra liquid.
Notes
To add more protein, cube up a block of tofu and add in with the vegetables.
