Whole30 Aloo Curry
Embrace the bold, vibrant flavors of Indian cuisine with this Whole30 Aloo Curry, a wholesome and nutrient-packed dish that's both satisfying and completely compliant with Whole30 dietary guidelines. Featuring tender chunks of simmered potatoes infused with aromatic spices like cumin, turmeric, and coriander, this curry is elevated with the richness of diced tomatoes and the fresh brightness of wilted spinach. Sizzling cumin seeds in coconut oil to kick off this one-pot recipe adds a layer of earthy complexity, while a final squeeze of lime and a garnish of fresh cilantro bring a zesty, herbaceous finish. Perfect for a quick dinner or meal prep, this vegan, gluten-free, and dairy-free curry pairs beautifully with cauliflower rice or a crisp green salad for a complete, guilt-free meal. Whether you’re following Whole30 or just craving something flavorful and hearty, this Aloo Curry is sure to deliver!
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Recipe Information
Ingredients
- 4 pieces medium potatoes
- 2 tablespoons coconut oil
- 1 pieces yellow onion
- 1 inch piece, grated fresh ginger
- 3 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 14.5 ounces canned diced tomatoes
- 2 cups fresh spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, chopped fresh cilantro
- 1 piece lime
Instructions
Peel and cut the medium potatoes into 1-inch cubes, and set aside.
Chop the yellow onion finely. Grate the fresh ginger and mince the garlic cloves.
In a large pot, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pot and sauté for about 5 minutes until the onions are translucent.
Stir in the grated ginger and minced garlic and sauté for another minute.
Add the ground turmeric, ground coriander, ground cumin, and cayenne pepper to the pot, stirring to combine with the onions, ginger, and garlic.
Pour in the canned diced tomatoes and bring the mixture to a simmer, allowing the spices to infuse for about 5 minutes.
Add the cubed potatoes to the pot, ensuring they are coated well with the spice mixture.
Pour in enough water to cover the potatoes, then cover the pot with a lid and let it simmer over medium-low heat for about 15-20 minutes until the potatoes are tender.
Once the potatoes are cooked through, stir in the fresh spinach until wilted.
Season the curry with salt and black pepper to taste.
Garnish with fresh cilantro and squeeze the juice of one lime over the curry for added freshness.
Serve the Whole30 Aloo Curry warm, accompanied by cauliflower rice or a side salad if desired.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.4 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1232 mg | 26% | |
*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.
