Paleo Aaloo Sabzi
Indulge in the wholesome and flavorful comfort of Paleo Aaloo Sabzi, a health-conscious twist on a beloved traditional Indian dish. Made with nutrient-rich sweet potatoes in place of regular potatoes, this paleo-friendly recipe is perfectly spiced with turmeric, coriander, red chili powder, and the earthy aroma of cumin seeds. Sautéed in coconut oil alongside fragrant garlic, ginger, and onions, these tender sweet potato cubes simmer to perfection, soaking up every bit of the bold, aromatic flavors. Ready in just 40 minutes, this gluten-free, dairy-free, and vegan dish is perfect as a hearty side or a standalone main course. Garnished with fresh cilantro for a pop of freshness, Paleo Aaloo Sabzi is a must-try recipe that brings vibrant, nourishing Indian flavors to your table!
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Recipe Information
Ingredients
- 4 medium-sized Sweet potatoes
- 3 tablespoons Coconut oil
- 1 large Yellow onion
- 3 large Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro
- 1 cup Water
Instructions
Begin by peeling and dicing the sweet potatoes into 1-inch cubes. Set aside.
Finely chop the yellow onion, mince the garlic cloves, and grate the ginger.
In a large pan, heat coconut oil over medium heat.
Once the oil is hot, add cumin seeds and let them sizzle for about 30 seconds until they become fragrant.
Add the chopped onion to the pan and sauté for 3-4 minutes, until it becomes translucent.
Add the minced garlic and grated ginger to the onions. Stir for another minute until aromatic.
Mix in the turmeric, coriander, and red chili powder to the onion mixture and stir well to coat evenly.
Add the diced sweet potatoes to the pan, stirring to coat them with the spice mixture.
Pour in the water and salt. Stir well, cover the pan, and reduce the heat to low.
Let the sweet potatoes simmer gently for about 15-20 minutes, or until they are tender and cooked through. Stir occasionally to prevent sticking.
Once the sweet potatoes are cooked, remove the lid and let any excess moisture evaporate if needed.
Taste and adjust seasoning if necessary. Sprinkle freshly chopped cilantro over the top before serving.
Serve hot as a side dish or a main course with a fresh salad.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 30.3 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
