This meal is one of our favorites. We love Indian food, so this one brings delicious flavor with a feeling of indulgence. Whenever I make this, David and I try to beat each other to the leftovers the next day. For your non-keto friends, you can serve with basmati rice or naan, but to get to enjoy this bowl-licking dish is definitely worth repeating.
INGREDIENTS
8 oz grilling cheese
1.5 tsp yellow curry powder
6.5 oz cauliflower rice
5.25 oz curry-spiced tomato sauce (tomato sauce with curry and cumin to your flavor preference)
0.5 tsp crushed red pepper flakes
1 oz cream cheese
2.5 oz peas
1.5 oz spiced cilantro-lime crema (Recipe here: https://cassketo.wixsite.com/home/post/spiced-cilantro-crema)
DIRECTIONS
1. Medium dice grilling cheese into pieces, about 0.5 inch each.
2. Place cheese in medium bowl. Drizzle with 1 tsp of cooking oil. Season with three-quarters of yellow curry powder. Stir to coat evenly.
3. Heat 1.5 tbsp cooking oil in a large saute pan over medium-high heat. Add cauliflower rice to the hot pain. Season with remaining yellow curry powder, 0.25 tsp salt, and a pinch of pepper. Cook 3-4 minutes or until tender, stirring occasionally. Remove from heat.
4. Heat curry-spiced tomato sauce and 0.5 cup of water in a medium non-stick pain over medium-high heat. Season with crushed red pepper flakes (to taste) and stir in cream cheese and 2 tbsp of butter. Bring to simmer, then reduce heat to medium. Cook 2-3 minutes or until sauce has thickened.
5. Add cheese and peas to pan with sauce. Gently stir to coat. Cook 2-4 minutes, undisturbed, until cheese and peas are warmed through.
6. Divide cauliflower rice between bowls. Top with curried paneer and peas. Drizzle with spiced-cilantro lime cream.
This recipe serves 2.
MACRO INFO
810 Calories, 61g Fat, 16 Net Carbs, 37g Protein
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