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hand holding Curry lettuce wraps with cashews and cilantro

Whole30 + Keto Curry Lettuce Wraps

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4 1x




  • 1 tablespoon ghee
  • 1/2 yellow onion, chopped
  • 4 stalks of celery, chopped
  • 1 medium carrot, chopped
  • 6 brussels sprouts, sliced
  • 1 teaspoon salt + 1 teaspoon pepper
  • 1 pound ground pork, chicken, turkey or beef (I get my hormone + antibiotic free pork from ButcherBox, which I highly recommend!)
  • 12-ounce bag frozen cauliflower rice
  • 3 cloves of garlic, grated or finely minced
  • 4 teaspoons curry powder
  • 1 teaspoon dried ginger
  • 2 teaspoons fish sauce
  • 1/2 cup mayonnaise
  • zest from 1 lime
  • juice from half a juicy lime (or more to taste)
  • pinch of salt (or more to taste)


  • lettuce leaves (butter lettuce, romaine lettuce, bibb lettuce, even iceberg)
  • cilantro, finely chopped
  • roasted cashews, chopped
  • lime aioli (see Notes below for recipe)
  • red pepper flakes and/or sliced jalapenos for more spice


  1. Heat your cast iron skillet over medium heat. Add the ghee, onion, celery, carrot, brussles, salt + pepper. Saute until the vegetables have softened, about 5-7 minutes, stirring occasionally.
  2. Add in the ground meat, break it up and stir it in with the veggies. Cook for 2-3 minutes until almost cooked through.
  3. Add in the bag of frozen cauliflower rice (just add it in frozen). Cook until the cauliflower rice is thawed and any moisture has evaporated, about 7 minutes.
  4. Add in the garlic and cook until fragrant, about 30 seconds. Then add in the curry powder, dried ginger and fish sauce. Cook for 1-2 minutes. Taste for salt, pepper, seasoning and adjust if needed. Remove from the heat and allow to cool for 5 minutes. (I don’t like super hot filling in my lettuce wraps).
  5. Make the lime aioli by combining the mayo, lime zest, lime juice and salt.
  6. Serve the curry pork mixture in lettuce wraps topped with lime aioli, chopped cashews and cilantro


You can really use whatever vegetables you have on hand in the filling! Other good options: green onions, red onions, bell pepper, zucchini, etc.

You can use any cooking oil you have: coconut oil, avocado oil, olive oil, etc.

If you have fresh ginger, even better! I would use about 1 tablespoon of freshly chopped ginger, but I super love ginger.

The fish sauce is for sure optional. Adds that little something extra. If you don’t have it, you could use coconut aminos, tamari, soy sauce, etc. Or just totally skip it.

Any chopped nuts would work! I just extra love cashews and curry together.

If you have a plain coconut yogurt (or full fat plain/greek yogurt if you’re ok with dairy!) that would be even better than mayo! Much more authentic Indian flavor.

Another great dip I’ve made with this: coconut milk with lime zest and lime juice. More liquidey, but really good spooned on top!