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Butter Chicken Bolognese
with cauliflower rice / green salad

Active: 50 Total: 50

When our team was brainstorming new meals for this year, we were so excited about this one. It's certainly a blend of cultures and ideas, but the addition of Indian spices to this classic pasta dish is so fun that we're sure you'll love this paleo-friendly version as much as we do.



Cauliflower Rice:
  • Cauliflower, small - 1 head , florets chopped
  • Butter - 1 1/2 Tbsp
Butter Chicken Bolognese:
  • Garam masala - 1 Tbsp
  • Coriander, ground - 2 tsp
  • Curry powder, yellow and mild - 1 tsp
  • Red pepper flakes - 1/2 tsp
  • Salt - 1/2 tsp
  • Garlic - 3 cloves , chopped
  • Onions, medium - 1 , chopped
  • Green onions (opt) - 2 stalks , chopped, green and white parts combined (sub cilantro)
  • Oil, cooking - 1 Tbsp
  • Chicken, ground - 1 lb
  • Tomatoes, crushed (14 oz / 397 g) - 1 can
  • Stock, any type - 1 cup
  • Ghee - 2 Tbsp (sub butter)
Mixed Greens with Turmeric-Ginger Vinaigrette:
  • Vinegar, red or white wine - 1 Tbsp
  • Ginger - 1 tsp , grated
  • Honey - 1/2 tsp
  • Turmeric, ground - 1/4 tsp
  • Oil, cooking - 3 Tbsp
  • Cucumbers - 6 oz , chopped
  • Mixed greens - 8 oz (sub any salad greens)


  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Make spice mix - Combine garam masala, ground coriander, curry powder, red pepper flakes, and salt. (Can be done up to 5 days ahead)

  3. Garlic / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Make vinaigrette - Whisk together vinegar, ginger, honey, and turmeric. Add oil (portion for salad) while whisking. (For a very smooth consistency, you can blend everything together.) Season with some salt and pepper. (Can be done up to 5 days ahead)

  5. Cucumbers / Green onions - Prep as directed.

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  1. Heat a Dutch oven or large saute pan over medium heat. Add oil (portion for bolognese) and then chicken and onions. Cook, breaking chicken apart, until just cooked through, 8 to 10 minutes.

  2. To chicken add garlic and spice mix. Cook until spices are fragrant, 1 to 2 minutes.

  3. Add tomatoes, stock, and ghee to chicken and cover with a lid. Reduce heat to a low simmer. Simmer, covered, for 10 minutes to let the flavors develop.

  4. Remove the lid and continue cooking, stirring often, until the sauce is rich and thick.

  5. Taste sauce and season with some salt and pepper. If you’d like it spicier, add some red pepper flakes or hot sauce of choice.

  6. If cauliflower rice was made ahead, reheat in the microwave.

  7. Toss together greens, cucumbers, and dressing until dressed to your liking.

  8. Serve bolognese over cauliflower rice with green onions on top. Enjoy salad on the side.



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