Curry Paneer with Cauliflower Rice (Keto)

Keep your January goals strong with this Keto friendly Curry Paneer mixed with cauliflower rice! So many nutrients to fuel your day, without lacking flavor one bit. Enjoy!

Ingredients⁠

1 pound Appel Farms Paneer, cut into bite size pieces

2 Tbsp extra virgin olive oil

2 pounds Cauliflower, broken into even pieces

1 medium red bell pepper, finely chopped

1 shallot, finely chopped

2 garlic cloves, minced

1 Tbsp curry powder

1 tsp ground turmeric

½ tsp ground coriander

½ to 1 tsp cayenne, depending on how hot you like it

¾ cup canned coconut milk, unsweetened

1 tsp. lime zest

1 Tbsp fresh lime juice

1 tsp sugar

¼ cup golden raisins

¼ cup roasted unsalted pepitas

Salt to taste

¼ cup cilantro, chopped

¼ cup mint leaves, chopped

Plain whole milk yogurt, for serving

⁠Instructions

Working in 2 batches, pulse the cauliflower in a food processor until pieces are about the size of rice or a little larger.  If you chop the cauliflower too small, it will be mushy when cooked.  Transfer the cauliflower to a medium bowl lined with a kitchen towel to absorb any extra moisture.  Set aside.

Heat oil in a large skillet over medium-high heat.  Add the paneer, bell pepper, and shallot.  Cook, stirring occasionally, until the shallot is slightly softened, about 3 minutes.  Add the garlic, curry powder, turmeric, and coriander and sauté an additional 30 seconds. 

Add the coconut milk, lime zest, lime juice, and sugar.  Season with salt.  Bring to a simmer, then reduce the heat to low and cook, stirring constantly, until slightly thickened, about 3 minutes.

Add the cauliflower, raisins, and pepitas.  Cook, tossing occasionally, until the cauliflower is just tender, about 3 minutes.  Add salt if needed.

Add cilantro and mint and toss to combine. 

Serve with a dollop of yogurt and additional mint and lime, if desired.