Paleo Curry Vegetables

Bursting with vibrant flavors and wholesome ingredients, this Paleo Curry Vegetables recipe is the ultimate one-pan wonder for a satisfying, nutrient-rich meal. Sautéed in creamy coconut milk and infused with a fragrant blend of curry powder, ground cumin, coriander, and fresh ginger, this dish features a colorful medley of bell peppers, carrots, broccoli, zucchini, and cauliflower, creating a hearty, veggie-packed delight. Perfectly paleo and dairy-free, this recipe is not only easy to prepare in under an hour but also packed with rich, comforting flavors that are ideal for weeknight dinners or meal prep. Garnished with fresh cilantro and a splash of lime juice, this curry pairs beautifully with cauliflower rice or your favorite paleo side dish for a complete, healthy meal that's as delicious as it is nourishing.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, fresh grated
• 1 large Bell pepper, diced
• 2 medium Carrots, sliced
• 2 cups Broccoli florets
• 1 medium Zucchini, sliced into half moons
• 2 cups Cauliflower florets
• 1 can (13.5 oz) Coconut milk, full-fat
• 2 tablespoons Tomato paste
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Sea salt
• 0.25 cup Fresh cilantro, chopped
• 1 Lime, juiced

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and grated ginger, sautéing for an additional 2 minutes until fragrant.

Step 4

Add the diced bell pepper, sliced carrots, and broccoli florets to the skillet, and stir well, cooking for about 5 minutes.

Step 5

Stir in the zucchini and cauliflower florets, mixing all vegetables together.

Step 6

Pour in the coconut milk and add the tomato paste, stirring until well combined.

Step 7

Sprinkle the curry powder, ground cumin, ground coriander, and sea salt over the vegetables, mixing thoroughly.

Step 8

Bring the mixture to a gentle simmer, then reduce the heat to low and cover the skillet. Let it cook for 20 minutes, or until the vegetables are tender.

Step 9

Stir in the fresh lime juice and chopped cilantro just before serving, adjusting seasoning to taste.

Step 10

Serve the curry warm, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1300.9g)

Amount per serving	% Daily Value*
Calories	699.0

Total Fat 38.3g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 6676.7mg	0%
Total Carbohydrate 83.0g	0%
Dietary Fiber 26.3g	0%
Total Sugars 37.4g
Protein 22.5g	0%

Vitamin D 0IU	0%
Calcium 350.9mg	0%
Iron 19.1mg	0%
Potassium 2908.3mg	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: 45.0%

Protein: 11.7%

Carbs: 43.3%