Paleo Curried Vegetables

Packed with vibrant flavors and wholesome ingredients, Paleo Curried Vegetables is a delicious, nutrient-rich dish that’s perfect for a satisfying weeknight dinner or a light, wholesome lunch. This easy one-pan recipe features tender carrots, zucchini, broccoli, and bell pepper simmered in a creamy spiced coconut milk curry infused with garlic, ginger, and a fragrant blend of curry powder, cumin, and coriander. Made entirely from paleo-friendly ingredients and ready in just 45 minutes, it’s a comforting, gluten-free, and dairy-free option that pairs beautifully with a side of cauliflower rice or simply on its own. Finished with a burst of fresh cilantro and a squeeze of lime, this veggie-packed curry is both hearty and refreshing, making it as nutritious as it is flavorful.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium, chopped yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 3 medium, sliced carrots
• 1 large, chopped red bell pepper
• 2 cups broccoli florets
• 2 medium, sliced zucchini
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 14-ounce can canned coconut milk
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup, chopped fresh cilantro
• 1 wedged for serving lime

Directions

Step 1

In a large pan, heat the coconut oil over medium heat until melted.

Step 2

Add the chopped onion and sauté for about 5 minutes, until translucent.

Step 3

Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.

Step 4

Add the sliced carrots, chopped red bell pepper, broccoli florets, and sliced zucchini to the pan. Stir well to combine and cook for about 5 minutes, until the vegetables begin to soften.

Step 5

Sprinkle the curry powder, ground cumin, and ground coriander over the vegetables. Stir to coat the vegetables evenly with the spices.

Step 6

Pour in the coconut milk and vegetable broth. Stir to combine, allowing the curry to come to a gentle boil.

Step 7

Reduce the heat to a simmer and allow the vegetables to cook for about 15 minutes, uncovered, until they are tender and the sauce has thickened slightly.

Step 8

Season the curry with salt and black pepper, adjusting to taste if necessary.

Step 9

Remove the pan from heat and stir in the chopped fresh cilantro.

Step 10

Serve the curried vegetables hot, garnished with additional cilantro if desired, and lime wedges on the side for squeezing.

Nutrition Facts

Serving size	(1809.3g)

Amount per serving	% Daily Value*
Calories	1663.1

Total Fat 128.3g	0%
Saturated Fat 107.5g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 10997.7mg	0%
Total Carbohydrate 128.7g	0%
Dietary Fiber 24.8g	0%
Total Sugars 65.5g
Protein 29.1g	0%

Vitamin D 0IU	0%
Calcium 422.7mg	0%
Iron 30.3mg	0%
Potassium 3677.5mg	0%

*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.

Source of Calories

Fat: 64.7%

Protein: 6.5%

Carbs: 28.8%