Paleo Green Bean Curry
Dive into the vibrant flavors of this Paleo Green Bean Curry, a wholesome and satisfying dish that's packed with nutrient-rich vegetables and aromatic spices. This dairy-free, gluten-free recipe features tender green beans, crisp red bell peppers, and sweet carrots simmered in creamy coconut milk infused with bold curry powder, turmeric, and a hint of ginger. Perfectly seasoned and garnished with fresh cilantro and zesty lime, this one-skillet meal is as nourishing as it is delicious. Ready in just 45 minutes, this versatile curry makes an ideal weeknight dinner and pairs beautifully with cauliflower rice or a simple salad for a complete Paleo-friendly feast.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 500 grams green beans, trimmed and cut into 1-inch pieces
- 1 medium red bell pepper, sliced
- 1 medium carrot, sliced
- 1 can (400ml) coconut milk
- 1 cup water or vegetable stock
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 large lime, cut into wedges
Instructions
Heat the coconut oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the curry powder, turmeric, salt, and black pepper, stirring to coat the onions with the spices.
Mix in the green beans, red bell pepper, and carrot, and sauté for 3-4 minutes until the vegetables start to soften.
Pour in the coconut milk and water (or vegetable stock) and bring to a gentle simmer.
Cover the skillet, reduce the heat to low, and let the curry simmer for 15-20 minutes, or until the vegetables are tender.
Taste and adjust the seasoning if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with lime wedges on the side for squeezing over the curry.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7420 mg | 323% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 59.7 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2498 mg | 53% | |
*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.
