Indian Turmeric Kitchari Bowl

Indian Turmeric Kitchari Bowl

Prep: 15 mins Cook: 35 mins Serves: 4

Ingredients

  • 1 medium head cauliflower (riced (about 4 cups))
  • 1 large sweet potato (peeled and diced small)
  • 2 medium carrots (diced)
  • 1 medium zucchini (diced)
  • 2 tbsp coconut oil (unrefined, virgin)
  • 1 medium onions (finely diced)
  • 3 cloves garlic (minced)
  • 2 inches ginger root (peeled and grated)
  • 1 inch turmeric root (peeled and grated (or 1 tsp powder))
  • 1/4 tsp cinnamon (ground)
  • 1 cup vegetable broth (homemade or AIP-compliant)
  • 1 can (400ml) full-fat coconut milk (organic, no additives)
  • to taste sea salt
  • 1/4 cup cilantro (chopped, for garnish)
  • 1 lime (cut into wedges, for serving)

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add onions and sauté for 3-4 minutes until translucent.

  2. Add garlic, ginger, and turmeric. Cook for 1-2 minutes until fragrant, stirring frequently.

  3. Add sweet potatoes, carrots, and zucchini. Stir to coat in the spices and oil.

  4. Pour in vegetable broth and bring to a simmer. Cook covered for 10 minutes, stirring occasionally.

  5. Add cauliflower rice and cinnamon. Stir to combine.

  6. Cook for another 5 minutes until cauliflower begins to soften.

  7. Add coconut milk and continue to simmer for 10 minutes, stirring occasionally, until vegetables are tender and flavors have melded.

  8. Season with sea salt to taste.

  9. Serve hot, garnished with fresh cilantro and lime wedges on the side.

  10. Optional: For extra creaminess, stir in an additional 1/4 cup of coconut milk just before serving.

Notes

This AIP-friendly version of the traditional Indian healing dish kitchari uses cauliflower rice instead of mung beans and rice. Turmeric and ginger provide anti-inflammatory properties, making this a nourishing, gut-friendly meal. Leftovers will keep in the refrigerator for up to 3 days and actually improve in flavor over time.