Whole30 Peas Curry
Savor the vibrant and wholesome flavors of this Whole30 Peas Curry, a plant-based delight that's both nourishing and easy to prepare. Packed with fresh green peas, tender spinach, and an irresistible blend of warming spices like curry powder, cumin, and coriander, this dairy-free and gluten-free curry is simmered to perfection in creamy coconut milk. A hint of lime juice and fresh cilantro take this dish to the next level, balancing the richness with a zesty finish. Ready in just 40 minutes, this curry is perfect for weeknight dinners or meal prep, providing a satisfying and nutritious meal for the whole family. Serve it as is or over cauliflower rice for a complete Whole30-approved offering. Simple, flavorful, and entirely guilt-free!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large, chopped yellow onion
- 3 minced garlic cloves
- 1 inch, grated fresh ginger
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 3 cups, fresh or frozen green peas
- 2 cups, fresh spinach leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup, chopped fresh cilantro
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the tomato paste, curry powder, cumin, coriander, and cayenne pepper, stirring well to combine with the onion mixture.
Pour in the coconut milk and vegetable broth, stirring well to dissolve the spices.
Bring the mixture to a gentle simmer and cook for 5 minutes to allow flavors to meld.
Add the green peas, stirring to incorporate them into the curry sauce. Cook for about 5 minutes, or until the peas are tender.
Stir in the fresh spinach, cooking just until wilted, about 1-2 minutes.
Season the curry with salt and black pepper, adjusting to taste.
Remove the skillet from the heat and stir in the lime juice.
Garnish with chopped fresh cilantro and serve hot.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 16.8 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 707 mg | 15% | |
*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.
