Paleo Hearty Bean Curry

Savor the comforting flavors of this Paleo Hearty Bean Curry, a wholesome, plant-powered dish that's perfect for a warming weeknight meal. This recipe swaps traditional beans for nutrient-dense butternut squash or pumpkin seeds, making it both paleo-friendly and bursting with hearty texture. Loaded with vibrant veggies like sweet potato, zucchini, bell peppers, and cauliflower, it’s simmered in a luxurious coconut milk and vegetable broth base, richly spiced with curry powder, cumin, and paprika. Finished with fresh spinach, a bright cilantro garnish, and a zesty squeeze of lime, this one-pot curry is a feast for both the eyes and the palate. Ready in under an hour and perfect for meal prep, this gluten-free, dairy-free dish is a satisfying way to nourish your body and soul!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large, chopped yellow onion
• 3 minced garlic cloves
• 1 inch, grated fresh ginger
• 2 medium, chopped bell peppers
• 1 large, peeled and diced sweet potato
• 2 medium, sliced carrots
• 1 medium, chopped zucchini
• 2 cups cauliflower florets
• 2 cups spinach
• 1 15-ounce can canned coconut milk
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 cups cooked butternut squash or pumpkin seeds (as a bean alternative)
• 0.5 cup, chopped for garnish fresh cilantro
• 1 cut into wedges for serving lime

Directions

Step 1

Heat the coconut oil in a large pot 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, cooking for another 2 minutes until fragrant.

Step 4

Add the chopped bell peppers, diced sweet potato, sliced carrots, chopped zucchini, and cauliflower florets to the pot. Stir well to combine.

Step 5

Pour in the canned coconut milk and vegetable broth.

Step 6

Stir in the curry powder, ground cumin, paprika, sea salt, and black pepper.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.

Step 8

Simmer for about 20-25 minutes, or until the vegetables are tender.

Step 9

Add the spinach and cooked butternut squash (or pumpkin seeds) to the pot. Stir until the spinach wilts.

Step 10

Adjust seasoning with additional salt and pepper if needed.

Step 11

Remove from heat and let the curry sit for a few minutes before serving.

Step 12

Garnish with chopped cilantro and serve hot with lime wedges on the side.

Nutrition Facts

Serving size	(2737.2g)

Amount per serving	% Daily Value*
Calories	2180.0

Total Fat 144.7g	0%
Saturated Fat 115.7g	0%
Polyunsaturated Fat 4.6g
Cholesterol 5.4mg	0%
Sodium 10117.8mg	0%
Total Carbohydrate 220.9g	0%
Dietary Fiber 40.3g	0%
Total Sugars 80.2g
Protein 38.6g	0%

Vitamin D 0IU	0%
Calcium 690.0mg	0%
Iron 36.4mg	0%
Potassium 6521.2mg	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: 55.6%

Protein: 6.6%

Carbs: 37.8%