Paleo Curried Vegetables
Elevate your weeknight dinners with this vibrant and wholesome Paleo Curried Vegetables recipe, packed with nutrient-rich ingredients and bold, aromatic spices. Sautéed in creamy coconut milk and spiced with curry powder, cumin, and coriander, this one-pan wonder features a colorful medley of carrots, red bell pepper, broccoli, and zucchini. Perfect for gluten-free, dairy-free, and paleo diets, this dish comes together in just 45 minutes, making it an easy and healthy option for busy schedules. Serve with a zesty squeeze of lime and a sprinkle of fresh cilantro for a refreshing finish that will tantalize your taste buds. Ideal as a standalone meal or paired with cauliflower rice for a hearty, clean-eating dinner, this recipe is a go-to for anyone seeking a flavorful, veggie-packed delight.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 3 medium, sliced carrots
- 1 large, chopped red bell pepper
- 2 cups broccoli florets
- 2 medium, sliced zucchini
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 14-ounce can canned coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, chopped fresh cilantro
- 1 wedged for serving lime
Instructions
In a large pan, heat the coconut oil over medium heat until melted.
Add the chopped onion and sauté for about 5 minutes, until translucent.
Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
Add the sliced carrots, chopped red bell pepper, broccoli florets, and sliced zucchini to the pan. Stir well to combine and cook for about 5 minutes, until the vegetables begin to soften.
Sprinkle the curry powder, ground cumin, and ground coriander over the vegetables. Stir to coat the vegetables evenly with the spices.
Pour in the coconut milk and vegetable broth. Stir to combine, allowing the curry to come to a gentle boil.
Reduce the heat to a simmer and allow the vegetables to cook for about 15 minutes, uncovered, until they are tender and the sauce has thickened slightly.
Season the curry with salt and black pepper, adjusting to taste if necessary.
Remove the pan from heat and stir in the chopped fresh cilantro.
Serve the curried vegetables hot, garnished with additional cilantro if desired, and lime wedges on the side for squeezing.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10998 mg | 478% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 65.5 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 3678 mg | 78% | |
*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.
