Sugar-Free Curry Vegetables
Indulge in the vibrant, nutrient-packed goodness of Sugar-Free Curry Vegetables, a healthy and flavorful dish that’s perfect for clean eating! This easy-to-make recipe is a delightful medley of fresh vegetables like zucchini, cauliflower, and carrots, infused with the warming spices of curry powder, cumin, coriander, and turmeric. Creamy coconut milk and savory vegetable broth create a rich sauce, while fresh spinach and a sprinkle of cilantro add a refreshing finish. Ready in just 40 minutes, this sugar-free and dairy-free curry is ideal for busy weeknights or meal prep. Serve it with lime wedges for a zesty twist that brings out the bold flavors. Whether you’re looking for a low-sugar dinner, a vegan meal, or a vibrant veggie-packed option, this recipe checks all the boxes while keeping your taste buds happy!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 1 medium, julienned red bell pepper
- 1 medium, sliced zucchini
- 1 large, sliced carrot
- 2 cups cauliflower florets
- 13.5 ounces canned coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups fresh spinach
- 0.25 cup, chopped fresh cilantro
- 1 wedged for serving lime
Instructions
Heat the coconut oil in a large pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Add the curry powder, ground cumin, coriander, and turmeric to the pan. Stir well to coat the onions, allowing the spices to toast slightly for 1-2 minutes.
Add the red bell pepper, zucchini, carrot, and cauliflower florets to the pan. Stir-fry the vegetables until they begin to soften, approximately 5 minutes.
Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
Season with salt and black pepper, adjusting to taste. Let the curry simmer for about 10 minutes, or until the vegetables are cooked through but still retain some firmness.
Stir in the fresh spinach until wilted, about 1-2 minutes.
Remove the pan from heat and garnish the curry with chopped fresh cilantro.
Serve hot with lime wedges on the side for a refreshing citrus kick.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7052 mg | 307% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 45.4 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3354 mg | 71% | |
*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.
