Whole30 Soyachunk Curry
Dive into a bold and flavorful Whole30 Soyachunk Curry, perfect for anyone seeking a healthy, plant-based, and satisfying meal. This recipe transforms classic curry into a Whole30-compliant dish using shredded jackfruit or cauliflower florets as a soy-free alternative, simmered in a rich, creamy coconut milk broth infused with fragrant spices like turmeric, garam masala, and cumin. Fresh garlic, ginger, and tomatoes give the curry its aromatic base, while a splash of tangy lime juice and a sprinkle of cilantro brighten the dish beautifully. Quick to prepare and packed with nutrients, this irresistible curry pairs wonderfully with cauliflower rice or roasted vegetables, making it an ideal main course for busy weeknights or special gatherings.
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Recipe Information
Ingredients
- 2 tbsp Neutral oil (like avocado oil or olive oil)
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 inch Ginger, grated
- 2 medium Tomatoes, finely chopped
- 1 cup Coconut milk
- 1 cup Vegetable broth
- 2 cups Jackfruit (drained and shredded, or cauliflower florets as a substitute for soy chunks)
- 0.5 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Paprika or Kashmiri red chili powder
- 0.5 tsp Garam masala
- 2 tbsp Fresh cilantro, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Lime or lemon juice
Instructions
Heat the oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they begin to break down and become a soft paste, about 5-7 minutes.
Add the turmeric, cumin, coriander, paprika, and garam masala, and stir well to toast the spices for about 1 minute.
Pour in the coconut milk and vegetable broth, stirring to combine into a creamy consistency.
Add the shredded jackfruit or cauliflower florets, ensuring they are fully coated in the curry sauce.
Season with salt and black pepper, and let the curry simmer over low-medium heat, stirring occasionally, for 15-20 minutes, or until the jackfruit/cauliflower is tender.
Taste and adjust seasoning as needed. Stir in lime or lemon juice for a bright, tangy finish.
Garnish the curry with fresh cilantro before serving.
Serve warm as a hearty main dish or pair with a Whole30-compliant side like cauliflower rice or roasted vegetables.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 404 mg | 18% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 621 mg | 13% | |
*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.
