Paleo Hearty Beans Curry

Dive into the warmth and comfort of Paleo Hearty Beans Curry, a vibrant and nutrient-packed dish that brings bold flavors to your table in just 45 minutes! This wholesome, plant-based curry is brimming with fresh vegetables like red bell pepper, zucchini, and carrot, all simmered to perfection in a creamy coconut milk and vegetable broth base. Infused with an aromatic blend of curry powder, cumin, and coriander, each bite bursts with rich, spiced goodness. A handful of baby spinach and a pop of lime juice add brightness, while fresh cilantro ties it all together with a tantalizing herbal note. Perfect for those following a paleo or gluten-free lifestyle, this easy-to-make curry is satisfying, hearty, and ideal for weeknight dinners or meal prep. Serve it on its own or pair it with cauliflower rice for a complete paleo-friendly feast!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 medium red bell pepper, diced
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 can coconut milk
• 1 cup vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 0.25 cup fresh cilantro, chopped
• 1 lime lime, juiced

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and ginger, cooking until fragrant, about 1 minute.

Step 4

Add the diced red bell pepper, carrot, and zucchini to the pot. Sauté the vegetables for an additional 5 minutes, stirring occasionally.

Step 5

Pour in the coconut milk and vegetable broth. Stir in the curry powder, ground cumin, ground coriander, salt, and black pepper.

Step 6

Bring the mixture to a gentle simmer and cook for about 20 minutes, or until the vegetables are tender.

Step 7

Add the baby spinach to the curry and cook until wilted, about 2 minutes.

Step 8

Remove the pot from heat and stir in the chopped cilantro and lime juice.

Step 9

Taste and adjust seasonings as needed, then serve hot.

Nutrition Facts

Serving size	(1348.2g)

Amount per serving	% Daily Value*
Calories	694.3

Total Fat 33.9g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 7187.2mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 15.7g	0%
Total Sugars 48.5g
Protein 13.8g	0%

Vitamin D 0IU	0%
Calcium 284.8mg	0%
Iron 17.3mg	0%
Potassium 2171.4mg	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: 41.5%

Protein: 7.5%

Carbs: 51.0%