Whole30 Coconut Milk Curry
Dive into a bowl of creamy, flavor-packed goodness with this Whole30 Coconut Milk Curry! This vibrant recipe combines wholesome vegetables like bell peppers, carrots, zucchini, and spinach with the rich, comforting flavors of full-fat coconut milk, fragrant curry powder, cumin, turmeric, and fresh ginger. Perfectly seasoned and simmered to allow the spices to meld beautifully, this one-pot dish comes together in just 45 minutes, making it an excellent weeknight dinner or meal prep option. With its Whole30 compliance and dairy-free, gluten-free ingredients, it’s a guilt-free way to indulge in a warming, satisfying curry. Top it off with fresh cilantro and a squeeze of lime for a burst of tangy freshness, and serve it as is or over cauliflower rice for a complete, nutritious meal!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 tablespoon fresh ginger
- 1 large red bell pepper
- 2 medium carrots
- 1 medium zucchini
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 400 milliliters full-fat coconut milk
- 250 milliliters low-sodium vegetable broth
- 200 grams cherry tomatoes
- 100 grams baby spinach
- 0.25 cup fresh cilantro
- 1 whole lime
Instructions
Dice the onion and mince the garlic cloves. Peel and finely grate the ginger. Slice the red bell pepper, carrots, and zucchini into thin strips.
In a large pot, heat the coconut oil over medium heat. Add the onion and sauté for about 3-4 minutes until it becomes translucent.
Add the garlic, ginger, red bell pepper, carrots, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are starting to soften.
Stir in the curry powder, cumin seeds, turmeric, sea salt, and black pepper. Ensure the vegetables are well coated with the spices.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld and the vegetables to become tender.
Halve the cherry tomatoes and add them to the pot, cooking for another 5 minutes.
Stir in the baby spinach and let it wilt, this should take about 2 minutes.
Taste and adjust seasoning with more salt and black pepper if needed.
Remove from heat and add freshly chopped cilantro and a squeeze of lime juice for freshness.
Serve hot and enjoy this delicious, Whole30 compliant coconut milk curry.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.1 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 887 mg | 19% | |
*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.
