Whole30 Curry Vegetables
Packed with vibrant, nutrient-rich vegetables and infused with bold, aromatic spices, this Whole30 Curry Vegetables recipe is a wholesome and satisfying dish perfect for any meal. Featuring a rich coconut milk base and seasoned with curry powder, cumin, and coriander, this flavorful curry showcases tender broccoli florets, zucchini, carrots, and bell peppers for a colorful, textural delight. Quick to prepare in just 45 minutes, it's a dairy-free, gluten-free, and plant-based recipe that’s perfect for those following Whole30 or looking for a healthy, comforting weeknight dinner. A squeeze of lime juice and a sprinkle of fresh cilantro take this curry to the next level, offering a refreshing burst of flavor in every bite. Serve it as is or pair it with your favorite grain-free sides for a meal that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion
- 4 garlic cloves
- 1 tablespoon fresh ginger
- 1 large red bell pepper
- 2 large carrot
- 2 cups broccoli florets
- 1 large zucchini
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro
Instructions
Peel and finely chop the onion. Mince the garlic cloves and grate the ginger. Set aside.
Slice the red bell pepper and zucchini into thin strips. Peel the carrots and slice them into thin rounds.
Heat the coconut oil in a large skillet or pot over medium heat.
Add the chopped onion to the skillet and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic and grated ginger to the skillet and sauté for another minute, until fragrant.
Stir in the sliced red bell pepper and carrots. Cook for 3-4 minutes until they start to soften.
Add the curry powder, cumin, and coriander to the skillet, and stir well to coat the vegetables.
Pour in the coconut milk and vegetable broth. Stir to combine.
Add the broccoli florets and sliced zucchini to the skillet. Bring the mixture to a gentle simmer.
Season with salt and black pepper. Cover the skillet and let it simmer for about 10 minutes, or until the vegetables are tender.
Remove from heat and stir in the lime juice.
Garnish with freshly chopped cilantro just before serving.
Serve the curry hot.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9598 mg | 417% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 68.4 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2407 mg | 51% | |
*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.
