Paleo Curry Vegetable

Indulge in the vibrant flavors of this Paleo Curry Vegetable recipe, a wholesome, nutrient-packed dish that’s as satisfying as it is healthy! Made with an array of fresh produce like zucchini, carrots, broccoli, and red bell peppers, this one-pot wonder simmers in a creamy blend of coconut milk and red curry paste, delivering a rich, savory-spiced broth. Aromatics such as garlic, ginger, and onion infuse the dish with irresistible depth, while a splash of lime juice and fish sauce adds the perfect tangy balance. Ready in just 45 minutes, this paleo-friendly curry is perfect for busy weeknights or meal prep, offering four hearty servings of dairy-free, gluten-free goodness. Serve it as is for a veggie-forward main course or pair it with cauliflower rice for a complete paleo feast!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium, chopped onion
• 3 cloves, minced garlic
• 1 tablespoon, minced ginger
• 1 large, sliced red bell pepper
• 2 medium, sliced zucchini
• 2 medium, sliced carrots
• 2 cups broccoli florets
• 3 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 0.5 cup, chopped cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the chopped onion, and sauté for about 3 minutes until softened.

Step 3

Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.

Step 4

Add the sliced red bell pepper, zucchini, carrots, and broccoli to the pot.

Step 5

Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften.

Step 6

Stir in the red curry paste, making sure all the vegetables are well coated.

Step 7

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 8

Bring the mixture to a simmer, then reduce the heat to medium-low.

Step 9

Allow the curry to simmer gently for 15 minutes, until the vegetables are tender.

Step 10

Stir in the lime juice, fish sauce, salt, and black pepper, adjusting seasoning to taste.

Step 11

Remove from heat and stir in the chopped cilantro.

Step 12

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1769.3g)

Amount per serving	% Daily Value*
Calories	895.2

Total Fat 33.6g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 7844.6mg	0%
Total Carbohydrate 136.6g	0%
Dietary Fiber 21.0g	0%
Total Sugars 81.4g
Protein 22.1g	0%

Vitamin D 0IU	0%
Calcium 344.7mg	0%
Iron 6.8mg	0%
Potassium 2931.3mg	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: 32.3%

Protein: 9.4%

Carbs: 58.3%