Paleo Indian Vegetable Curry
Packed with vibrant flavors and nourishing ingredients, this Paleo Indian Vegetable Curry is a wholesome, plant-based delight that's perfect for dinner any day of the week. Made with creamy coconut milk, tender vegetables like sweet potato, zucchini, bell pepper, and cauliflower, and infused with fragrant spices like cumin, turmeric, and mustard seeds, this dairy-free and gluten-free curry delivers bold, authentic Indian-inspired flavors while staying true to paleo-friendly principles. Easy to prepare in just 20 minutes of prep time and simmered to perfection in under an hour, this one-pot recipe is an excellent choice for feeding a family with minimal fuss. Garnished with fresh cilantro and served alongside lime wedges for a zesty finish, this veggie-packed curry is as satisfying as it is nutritious. Whether you’re looking to spice up your paleo meal rotation or craving a hearty, vegan curry, this dish will hit the spot! Perfect for fans of clean eating, paleo recipes, and Indian cuisine.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion, finely chopped
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 medium sweet potato, peeled and cubed
- 1 medium zucchini, sliced
- 1 large bell pepper, chopped
- 2 cups cauliflower florets
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 teaspoon sea salt
- 0.25 cup fresh cilantro, chopped
- 1 large lime, cut into wedges
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until translucent.
Stir in the minced ginger and garlic and cook for another 2 minutes until fragrant.
Add the cumin seeds and mustard seeds and cook for 1 minute until the seeds start to pop.
Stir in the ground turmeric, ground coriander, and cayenne pepper, and cook for 30 seconds.
Add the cubed sweet potato, sliced zucchini, chopped bell pepper, and cauliflower florets to the pot.
Pour in the coconut milk and water. Stir to mix everything thoroughly.
Season with sea salt and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the curry simmer for 25-30 minutes, until the vegetables are tender and the flavors have melded together.
Taste and adjust seasoning if necessary.
Garnish with chopped fresh cilantro before serving.
Serve hot with lime wedges on the side.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 543 mg | 24% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 14.0 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 677 mg | 14% | |
*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.
