Mouthwatering Sri Lankan Keto Dinner: Spiced Cauliflower Rice, Coconut Curry Chicken & Eggplant Mojo

Allergens

Dairy (Ghee), Eggs

Ingredients

• 1 large head of cauliflower, riced
• 2 tablespoons ghee or coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt, to taste
• 1 cup chicken breast, cubed
• 1 can full
• fat coconut milk
• 1 large eggplant, sliced into 1/2
• inch rounds
• 1/4 cup lemon juice
• 1 tablespoon ginger, grated
• 2 cloves garlic, minced
• 1/2 teaspoon cayenne pepper (optional)
• Fresh cilantro, for garnish

Instructions

1. In a large skillet, heat the ghee or coconut oil over medium heat. Add mustard seeds and cumin seeds, cover, and let them sizzle until they pop.
2. Stir in turmeric, cinnamon, cloves, and salt, then add riced cauliflower, cooking for 5 7 minutes until tender.
3. In a separate pan, cook the cubed chicken breast with half of the coconut milk over medium heat for 10 minutes or until cooked through. Set aside.
4. In another pan, sauté eggplant rounds in remaining coconut milk for 5 7 minutes or until tender and slightly golden. Add lemon juice, ginger, garlic, cayenne pepper (if using), salt, and pepper to taste. Cook for an additional minute, then remove from heat.
5. To serve, scoop the spiced cauliflower rice onto plates, top with coconut curry chicken, and surround with eggplant mojo. Garnish with fresh cilantro.

Chef’s Insight

To enhance the aroma of this dish, add a pinch of cardamom or fennel seeds when cooking the spices.

Notes

Feel free to add more vegetables to the cauliflower rice for added nutrition and color.