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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
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45Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories45Calories from Fat20 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium170mg7% |
Potassium210mg6% |
Protein1g2% |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber2g8% |
Sugars2g4% |
Vitamin A2% |
Vitamin C45% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(19)

Adam 2 years ago
Simple to make and absolutely delicious. The texture of the finished rice was lovely.

Georgette B 4 years ago
I was pleasantly surprised how good this was. I added chicken and cashews. Will defy make again

Rogers 4 years ago
The recipe is good. We are not a open to a lot of different veggies so this was a great introduction to something different. I had a bag of frozen riced cauliflower and I was looking for ideas to season the side dish. The curry seasoning attracted me to this recipe and one that I will try again .

Deeds 5 years ago
I added sautéed mushroom for texture and I used red onion, I added one full teaspoon instead of half for curry, I skipped the cilantro. Good recipe.

Jennifer Bogle 5 years ago
It was good, but felt like it was missing something. I put the right amount of curry in but it didn't come out as yellow as the picture. Might try to find a different recipe. The texture was great

manjari l. 6 years ago
this was tasty but i am unable to get the consistency described. It just turned out too gooey but thats possibly because of the cauliflowers

Rosi G. 6 years ago
This was really quick and easy. I used coconut oil and added tumeric. Used tofu (grilled in coconut oil with garlic powder) as the protein.

Erna K. 6 years ago
Added a bit of vegetable soup base
Replaced chicken with Octopus
Yummy :)
Why do I need to write so much???