Paleo Hearty Bean Curry
Dive into a bowl of wholesome flavor with this Paleo Hearty Bean Curry, a vibrant, plant-based dish that's as nourishing as it is satisfying. This paleo-friendly recipe replaces traditional legumes with nutrient-packed butternut squash or pumpkin seeds, making it perfect for those following a bean-free lifestyle. Loaded with colorful vegetables like sweet potatoes, carrots, zucchini, and cauliflower and simmered in a rich coconut milk and vegetable broth infused with fragrant curry spices, this curry is a symphony of warmth and comfort. Topped with fresh cilantro and bright lime wedges, it's the ultimate one-pot meal for cozy weeknight dinners or meal prep. Ready in under an hour, this healthy, dairy-free dish is sure to become a staple in your paleo recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large, chopped yellow onion
- 3 minced garlic cloves
- 1 inch, grated fresh ginger
- 2 medium, chopped bell peppers
- 1 large, peeled and diced sweet potato
- 2 medium, sliced carrots
- 1 medium, chopped zucchini
- 2 cups cauliflower florets
- 2 cups spinach
- 1 15-ounce can canned coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups cooked butternut squash or pumpkin seeds (as a bean alternative)
- 0.5 cup, chopped for garnish fresh cilantro
- 1 cut into wedges for serving lime
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the chopped bell peppers, diced sweet potato, sliced carrots, chopped zucchini, and cauliflower florets to the pot. Stir well to combine.
Pour in the canned coconut milk and vegetable broth.
Stir in the curry powder, ground cumin, paprika, sea salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer for about 20-25 minutes, or until the vegetables are tender.
Add the spinach and cooked butternut squash (or pumpkin seeds) to the pot. Stir until the spinach wilts.
Adjust seasoning with additional salt and pepper if needed.
Remove from heat and let the curry sit for a few minutes before serving.
Garnish with chopped cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 10118 mg | 440% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 80.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 6521 mg | 139% | |
*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.
