Paleo Green Bean Curry

Delight your taste buds with this vibrant and wholesome Paleo Green Bean Curry, a perfect fusion of bold flavors and nourishing ingredients. Featuring crisp green beans, sweet red bell peppers, and tender carrots simmered in a creamy coconut milk base infused with aromatic curry powder, turmeric, ginger, and garlic, this recipe is both hearty and paleo-friendly. It’s a one-skillet wonder that comes together in just 45 minutes, making it an ideal choice for busy weeknight dinners or satisfying meal prep. Garnished with fresh cilantro and a squeeze of lime for a zesty finish, this naturally dairy-free and gluten-free curry pairs beautifully with cauliflower rice or serves as a standalone plant-based meal. Indulge in this healthy, flavor-packed dish that’s as nourishing as it is delicious!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 500 grams green beans, trimmed and cut into 1-inch pieces
• 1 medium red bell pepper, sliced
• 1 medium carrot, sliced
• 1 can (400ml) coconut milk
• 1 cup water or vegetable stock
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 large lime, cut into wedges

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

Add the curry powder, turmeric, salt, and black pepper, stirring to coat the onions with the spices.

Step 5

Mix in the green beans, red bell pepper, and carrot, and sauté for 3-4 minutes until the vegetables start to soften.

Step 6

Pour in the coconut milk and water (or vegetable stock) and bring to a gentle simmer.

Step 7

Cover the skillet, reduce the heat to low, and let the curry simmer for 15-20 minutes, or until the vegetables are tender.

Step 8

Taste and adjust the seasoning if needed.

Step 9

Garnish with freshly chopped cilantro before serving.

Step 10

Serve hot with lime wedges on the side for squeezing over the curry.

Nutrition Facts

Serving size	(1617.2g)

Amount per serving	% Daily Value*
Calories	725.4

Total Fat 31.3g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 7420.0mg	0%
Total Carbohydrate 111.7g	0%
Dietary Fiber 28.4g	0%
Total Sugars 59.7g
Protein 15.2g	0%

Vitamin D 0IU	0%
Calcium 342.2mg	0%
Iron 18.6mg	0%
Potassium 2497.8mg	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: 35.7%

Protein: 7.7%

Carbs: 56.6%