Paleo Curry Vegetables
Indulge in the wholesome flavors of "Paleo Curry Vegetables," a vibrant and nourishing dish that's perfect for weeknight dinners or meal prep. Packed with fresh, nutrient-rich veggies like zucchini, broccoli, and bell peppers, this recipe combines the creamy richness of coconut milk with the warm, aromatic spices of curry powder, cumin, and coriander. Sautéed in coconut oil and infused with fragrant garlic and ginger, these tender vegetables are simmered to perfection, giving you a satisfying one-pan meal that's entirely gluten-free, dairy-free, and paleo-friendly. Finished with a zesty splash of lime juice and a sprinkle of fresh cilantro, this curry is as refreshing as it is comforting. Serve it solo or pair it with cauliflower rice for a complete paleo extravaganza that's bound to delight your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, fresh grated
- 1 large Bell pepper, diced
- 2 medium Carrots, sliced
- 2 cups Broccoli florets
- 1 medium Zucchini, sliced into half moons
- 2 cups Cauliflower florets
- 1 can (13.5 oz) Coconut milk, full-fat
- 2 tablespoons Tomato paste
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Sea salt
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, juiced
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, sautéing for an additional 2 minutes until fragrant.
Add the diced bell pepper, sliced carrots, and broccoli florets to the skillet, and stir well, cooking for about 5 minutes.
Stir in the zucchini and cauliflower florets, mixing all vegetables together.
Pour in the coconut milk and add the tomato paste, stirring until well combined.
Sprinkle the curry powder, ground cumin, ground coriander, and sea salt over the vegetables, mixing thoroughly.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the skillet. Let it cook for 20 minutes, or until the vegetables are tender.
Stir in the fresh lime juice and chopped cilantro just before serving, adjusting seasoning to taste.
Serve the curry warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6677 mg | 290% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 37.4 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2908 mg | 62% | |
*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.
