Whole30 Indian Vegetable Curry
Elevate your mealtime with this vibrant and satisfying Whole30 Indian Vegetable Curry, a wholesome twist on a classic comfort food that’s brimming with flavor and nutrition. Perfectly spiced with aromatic turmeric, cumin, coriander, and garam masala, this dairy-free, gluten-free recipe features a rich coconut milk base that envelops an array of nutrient-packed vegetables like sweet potatoes, carrots, cauliflower, bell peppers, and green beans. Ready in just about an hour, this curry is a hearty, one-pan meal that’s simple to prepare yet bursting with bold flavors inspired by authentic Indian cuisine. Whether you're following a Whole30 diet or simply seeking a healthy, plant-based option, this dish is sure to become a weeknight favorite. Serve warm, garnished with fresh cilantro, and enjoy its comforting, robust flavors as a standalone dish or over cauliflower rice for a complete Whole30-approved meal.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 15-ounce can Coconut milk
- 1 14.5-ounce can Diced tomatoes
- 2 large Carrot, sliced
- 1 medium Sweet potato, diced
- 2 cups Cauliflower florets
- 1 small Bell pepper, diced
- 1 cup Green beans, trimmed and halved
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and cook until it's soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1 minute.
Add the turmeric, cumin, coriander, and garam masala, and cook the spices for another 2 minutes, stirring continuously to release their aromas.
Pour in the coconut milk and diced tomatoes, stirring well to combine.
Add the sliced carrots, diced sweet potato, cauliflower florets, diced bell pepper, and green beans to the pan.
Season with salt and black pepper, stirring to incorporate all the ingredients evenly.
Bring the mixture to a boil, then reduce the heat to low, covering the pan and simmering for about 25 to 30 minutes, until the vegetables are tender.
Remove from heat, adjust seasoning to taste if necessary, and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3225 mg | 140% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 76.3 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4200 mg | 89% | |
*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.
