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Recipes

Indian Chicken Bowl with Turmeric “Rice”

This grain-free bowl uses cauliflower instead of rice. It’s topped with a simple, flavorful curry loaded with low-starch vegetables and candida-fighting herbs and spices. Adjust the curry powder to taste and add cayenne pepper for extra spiciness. Store-bought rotisserie chicken saves time, but you can also use tofu, shrimp, or…

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This grain-free bowl uses cauliflower instead of rice. It’s topped with a simple, flavorful curry loaded with low-starch vegetables and candida-fighting herbs and spices. Adjust the curry powder to taste and add cayenne pepper for extra spiciness. Store-bought rotisserie chicken saves time, but you can also use tofu, shrimp, or any white fish. 

For more about this recipe: Natural Candida Fighters 

Servings
4

Ingredients

  • 1 small head cauliflower

  • 2 Tbs. coconut oil, divided

  • 1 small yellow onion, halved and thinly sliced crosswise

  • 4 garlic cloves, finely minced

  • 1 Tbs. minced ginger root

  • 1 red pepper, cut into strips

  • 1 cup green beans, thinly sliced on the diagonal

  • 2 Roma tomatoes, chopped

  • 2 cups cubed cooked chicken

  • 1/2 cup coconut milk

  • 2 Tbs. curry spice blend, or more, to taste

  • 1 tsp. turmeric powder

  • 1/2 tsp. salt

  • 1/4 tsp. white pepper

  • 1/2 cup chopped cilantro leaves

Preparation

  1. Break cauliflower into 1-inch florets. Working in two batches, process florets in food processor, pulsing until florets are chopped into small, rice-sized pieces. Set aside.
  2. Heat 1 Tbs. coconut oil in large skillet over medium heat. Add onion, garlic, ginger, red pepper, green beans, and tomatoes. Cook 4–5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in chicken, coconut milk, and curry spice. Reduce heat to low, and cook 3–4 minutes, stirring frequently, until chicken is warmed through. Season to taste with salt and pepper.
  3. While vegetables cook, heat remaining 1 Tbs. coconut oil in separate skillet. Add cauliflower, turmeric powder, salt, and white pepper. Cook 4–5 minutes, until cauliflower is just tender and golden.
  4. To serve, divide cauliflower ”rice“ among four bowls. Top with chicken and vegetables, garnish with cilantro, and serve immediately.

Nutrition Information

  • Calories 250
  • Carbohydrate Content 13 g
  • Cholesterol Content 60 mg
  • Fat Content 11 g
  • Fiber Content 5 g
  • Protein Content 25 g
  • Saturated Fat Content 7 g
  • Sodium Content 370 mg
  • Sugar Content 5 g