Whole30 Curry Vegetable
Embrace vibrant flavors and wholesome ingredients with this Whole30 Curry Vegetable recipe, a perfect dish for clean eating enthusiasts and lovers of hearty, plant-based meals. Packed with nutrient-rich vegetables like carrots, zucchini, broccoli, and spinach, this dish is simmered in a luxurious blend of creamy coconut milk and fragrant curry spices for a bold, satisfying flavor. A touch of lime juice adds brightness, while freshly chopped cilantro ties it all together with a burst of freshness. Ready in just under 40 minutes, this gluten-free, dairy-free, and Whole30-compliant curry is ideal for weeknight dinners or meal prep, serving up to four people. Serve it steaming hot for a comforting bowl of goodness that nourishes the body and delights the taste buds!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 medium red bell pepper, chopped
- 2 medium carrots, sliced
- 1 medium zucchini, sliced
- 2 cups broccoli florets
- 2 tablespoons curry powder
- 1 cup canned full-fat coconut milk
- 1 cup vegetable broth
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 2 cups fresh spinach
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped
Instructions
Heat coconut oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, and cook for an additional minute until fragrant.
Add chopped red bell pepper, sliced carrots, and sliced zucchini. Sauté for about 5 minutes until the vegetables begin to soften.
Add the broccoli florets and curry powder, stirring well to coat the vegetables with the spices.
Pour in the coconut milk and vegetable broth, and stir to combine.
Season with sea salt and ground black pepper.
Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for about 10 minutes until the vegetables are tender.
Stir in the fresh spinach and lime juice, cooking just until the spinach wilts, about 2 minutes.
Remove from heat and garnish with chopped cilantro before serving.
Serve hot and enjoy your Whole30 Curry Vegetable!
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7225 mg | 314% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 34.3 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2655 mg | 56% | |
*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.
