Paleo Spinach Curry
Indulge in the rich, aromatic flavors of this Paleo Spinach Curry, a wholesome and hearty dish perfect for a nourishing weeknight meal. This quick and easy recipe comes together in just 30 minutes, featuring a fragrant blend of turmeric, cumin, and coriander simmered with tender spinach in creamy coconut milk. Packed with nutrient-dense ingredients like fresh ginger, garlic, and baby spinach, this curry is both satisfying and health-conscious. Serve it on its own or over cauliflower rice for a comforting, low-carb meal that fits seamlessly into a paleo lifestyle. Garnished with fresh cilantro, this flavorful dish is not only gluten-free and dairy-free but also customizable with a touch of cayenne for a spicy kick. Perfect for meal prep or feeding the whole family, this vegan-friendly spinach curry is a must-try for lovers of bold, vibrant flavors!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper (optional)
- 1.5 cups diced tomatoes (canned or fresh)
- 1 cup coconut milk (full-fat)
- 4 cups baby spinach, washed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the coconut oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the turmeric, cumin, coriander, and cayenne pepper (if using) to the pan. Stir well to coat the onion mixture in the spices and let cook for 1 minute.
Pour the diced tomatoes into the pan and stir to combine. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld together.
Add the coconut milk, stir, and season with salt and black pepper. Let it simmer gently for 5 minutes.
Gradually add the spinach to the pan, a handful at a time, stirring to wilt the leaves before adding more.
Once all the spinach is wilted and the curry is heated through, taste and adjust seasoning as needed.
Remove from heat and garnish with chopped fresh cilantro, if desired.
Serve warm on its own or alongside cauliflower rice for a complete Paleo meal.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 24.7 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2130 mg | 45% | |
*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.
