Paleo Kidney Beans Curry
Dive into the comforting flavors of this Paleo Kidney Beans Curry—a vibrant, legume-free twist on the classic dish that’s brimming with warmth and nutrition. Though it skips traditional kidney beans to align with paleo guidelines, this recipe makes up for it with hearty cubed sweet potatoes, an array of colorful vegetables, and a velvety coconut milk base. Spiced with cumin, coriander, turmeric, and a touch of cayenne, each bite delivers a harmonious blend of rich, earthy flavors. Fresh lime juice and cilantro add a bright, zesty finish, making this dish as refreshing as it is satisfying. Perfectly suited for a wholesome weeknight dinner, this healthy one-pot curry is also gluten-free and dairy-free, catering to various dietary needs without compromising on taste.
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Recipe Information
Ingredients
- 2 cups Cubed Sweet Potatoes
- 2 tablespoons Coconut Oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic Cloves, minced
- 1 tablespoon Fresh Ginger, grated
- 1 large Carrot, diced
- 2 cups Bell Peppers, assorted, chopped
- 1 medium Zucchini, sliced
- 3 tablespoons Tomato Paste
- 1 can Coconut Milk
- 2 cups Homemade Chicken Broth
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Turmeric Powder
- 0.5 teaspoon Cayenne Pepper
- 0.25 cup Fresh Cilantro, chopped
- 2 tablespoons Lime Juice
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
Heat the coconut oil in a large pot over medium heat. Add the chopped onion, sautéing until soft and translucent, about 5 minutes.
Stir in the garlic and ginger, cooking until fragrant, which will take about 1 minute.
Add the diced carrot, bell peppers, and zucchini to the pot. Cook while stirring occasionally for around 5-7 minutes, or until the vegetables start to soften.
Add the cubed sweet potatoes to the pot, mixing well with all ingredients.
Next, add the tomato paste, stirring to incorporate it with the vegetables.
Pour in the coconut milk and chicken broth. Stir to combine, then add the cumin, coriander, turmeric, cayenne pepper, salt, and black pepper.
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the sweet potatoes and all vegetables are tender.
Once cooked, stir in the fresh lime juice and chopped cilantro.
Adjust seasoning if needed with more salt or lime juice.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 19.9 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1042 mg | 22% | |
*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.
