A delicious dinner that’s quick enough to throw together last minute after a busy day, and good enough to serve to company, too! You can mix up the proteins as you wish – whatever strikes your fancy will probably work – and you can vary the veggies quite a lot, too. This dish makes a regular appearance on our menu, but is a bit different every time, depending on what ingredients I’m in the mood for or happen to have on hand.

Tip: I find it super helpful to have bags of organic frozen chopped brassicas stocked in the freezer at all times, to make last minute CleanKeto meal prep a breeze. And this recipe works great as part of your meal plan when you’re doing Dr. Emily’s 10 Day Detox, too, btw!


  • 13.5-oz can of coconut cream (without additives like gums and thickeners – I like Trader Joe’s)
  • 2 Tablespoons organic yellow curry powder (I like Frontier Co-op’s)
  • 1 teaspoon sea salt, or to taste
  • 4 large cloves minced fresh garlic, or 1 Tablespoon prepared crushed garlic (ex. Dorot’s frozen), or to taste
  • 1 medium onion, chopped
  • 10-oz package of frozen organic brassicas, chopped (kale, collards, broccoli rabe or florets, etc.)
  • 2 pounds of the protein of your choice (I like Costco’s wild-caught Mahi Mahi, Cod, Tilapia or shrimp; poultry and pork also work really well in this)
  • 2 Tablespoons pastured butter/ghee, avocado oil or coconut oil
  • 2 x 12-oz bags of organic cauliflower rice (I like Costco’s)


  1. Warm coconut cream in a medium stock pot.
  2. Once coconut cream is warm (fully liquid), whisk in the curry powder until dissolved and well combined with coconut cream (no lumps of powder).
  3. Add the salt, garlic, onion, brassicas, and protein of choice.
  4. Simmer over medium heat until protein is cooked through (if using shrimp, add it towards the end of cooking time, once brassicas are almost to desired tenderness).
  5. Meanwhile, warm butter/ghee, avocado or coconut oil in large saucepan over medium heat.
  6. When oil is warm, add cauliflower rice and simmer over medium heat, stirring occasionally, until desired tenderness.
  7. To serve, spoon cauli rice into pasta bowls, and top with curried protein and veggie mixture, with extra sauce as desired.
  8. Enjoy!