Whole30 Thai Vegetable Curry
Elevate your weeknight dinners with this vibrant and healthy Whole30 Thai Vegetable Curry, a dish brimming with aromatic spices and nutrient-packed veggies. This recipe combines rich coconut milk, zesty lime juice, and a Whole30-compliant red curry paste to create a creamy, flavorful sauce that coats a medley of fresh vegetables like carrots, zucchini, bell pepper, and broccoli. Ready in just 40 minutes, this one-pot meal is not only easy to prepare, but it's also dairy-free, gluten-free, and perfect for those following a Whole30 program. Serve it as-is or pair it with cauliflower rice for a satisfying, wholesome meal that’s bursting with bold Thai-inspired flavors. Don’t forget the cilantro and green onion garnish for the perfect finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 3 tablespoons red curry paste (Whole30-compliant, no added sugar)
- 1 14-ounce can coconut milk (full fat, unsweetened)
- 2 cups vegetable broth (ensure Whole30-compliant)
- 2 medium, sliced into rounds carrots
- 1 large, thinly sliced red bell pepper
- 1 medium, sliced into half-moons zucchini
- 2 cups broccoli florets
- 2 cups baby spinach
- 2 tablespoons lime juice
- 1 teaspoon fish sauce (optional, ensure Whole30-compliant)
- 0.25 cup, chopped cilantro leaves
- 2 sliced green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic.
Add the red curry paste, stirring continuously for 1-2 minutes to incorporate and bloom the flavors.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the sliced carrots, red bell pepper, zucchini, and broccoli florets. Stir to coat the vegetables in the sauce.
Let the curry simmer for 15-20 minutes, or until the vegetables are tender but still slightly crisp.
Stir in the baby spinach and allow it to wilt for 1-2 minutes.
Add the lime juice and fish sauce (if using). Season with salt and black pepper to taste.
Remove from heat and garnish with chopped cilantro and sliced green onions.
Serve the curry warm in bowls. Optionally, pair it with cauliflower rice for a more substantial meal.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5652 mg | 246% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 39.3 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2198 mg | 47% | |
*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.
