Whole30 Paya Curry
Dive into the bold and comforting flavors of Whole30 Paya Curry, a hearty dish that brings traditional South Asian cuisine to your clean-eating table. Made with tender goat trotters simmered to perfection in a rich, aromatic broth infused with coconut milk, curry leaves, garam masala, and a medley of warming spices, this curry is a true celebration of flavor and nutrition. Ideal for meal prep or a nourishing family dinner, this recipe combines slow cooking techniques with wholesome ingredients for a dish that's paleo-friendly and perfect for those following a Whole30 lifestyle. Serve it piping hot with cauliflower rice or your favorite Whole30 sides for a satisfying, gluten-free, dairy-free meal that doesn't skimp on indulgence.
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Recipe Information
Ingredients
- 1000 grams goat trotters
- 2 medium onions, finely chopped
- 2 tablespoons ginger-garlic paste
- 400 milliliters coconut milk
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 10 leaves curry leaves
- 2 units green chilies, slit lengthwise
- 0.5 cup fresh cilantro, chopped
- 3 tablespoons coconut oil
- 1.5 teaspoons salt
- 4 cups water
Instructions
Rinse the goat trotters thoroughly under running water, ensuring they are clean.
In a large pot, heat coconut oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste to the onions and cook for 2-3 minutes until the raw smell disappears.
Stir in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook the spices for another 2 minutes, stirring continuously.
Add the cleaned goat trotters to the pot and mix well, ensuring the trotters are coated with the spice mixture.
Pour in 4 cups of water, bring it to a boil, then cover and reduce the heat to low. Let the trotters simmer for about 2 hours until they are tender and the broth is flavorful.
Once the trotters are cooked, add the coconut milk, curry leaves, and green chilies. Continue to cook for another 20 minutes, allowing the flavors to meld together.
Stir in the garam masala and adjust the salt to taste.
Turn off the heat and garnish with freshly chopped cilantro.
Serve the Paya Curry hot with a side of cauliflower rice or any Whole30 compliant side dish.
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.4 g | 252% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 40.6 g | ||
| Protein | 208.4 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 3396 mg | 72% | |
*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.
