Paleo Indian Vegetable Curry

Immerse yourself in the bold and aromatic flavors of this Paleo Indian Vegetable Curry, a wholesome and dairy-free dish that's perfect for clean eating enthusiasts. Packed with nutrient-rich vegetables like sweet potato, zucchini, bell peppers, and cauliflower, this vibrant curry is simmered in creamy coconut milk and infused with a fragrant blend of cumin seeds, mustard seeds, turmeric, and coriander. The savory base of sautéed onion, garlic, and ginger elevates the dish, while a hint of cayenne pepper adds just the right amount of spice. Ready in about an hour, this gluten-free and grain-free curry is a satisfying meal that comes together effortlessly in one pot. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish, and enjoy on its own or alongside cauliflower rice for the ultimate paleo-friendly comfort food. Perfect for meal prep or weeknight dinners, this vegetable curry is a flavorful celebration of Indian-inspired cuisine.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion, finely chopped
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 1 medium sweet potato, peeled and cubed
• 1 medium zucchini, sliced
• 1 large bell pepper, chopped
• 2 cups cauliflower florets
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 teaspoon sea salt
• 0.25 cup fresh cilantro, chopped
• 1 large lime, cut into wedges

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced ginger and garlic and cook for another 2 minutes until fragrant.

Step 4

Add the cumin seeds and mustard seeds and cook for 1 minute until the seeds start to pop.

Step 5

Stir in the ground turmeric, ground coriander, and cayenne pepper, and cook for 30 seconds.

Step 6

Add the cubed sweet potato, sliced zucchini, chopped bell pepper, and cauliflower florets to the pot.

Step 7

Pour in the coconut milk and water. Stir to mix everything thoroughly.

Step 8

Season with sea salt and bring the mixture to a gentle boil.

Step 9

Reduce the heat to low, cover the pot, and let the curry simmer for 25-30 minutes, until the vegetables are tender and the flavors have melded together.

Step 10

Taste and adjust seasoning if necessary.

Step 11

Garnish with chopped fresh cilantro before serving.

Step 12

Serve hot with lime wedges on the side.

Nutrition Facts

Serving size	(1673.5g)

Amount per serving	% Daily Value*
Calories	799.9

Total Fat 33.5g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2591.0mg	0%
Total Carbohydrate 123.6g	0%
Dietary Fiber 22.8g	0%
Total Sugars 54.9g
Protein 16.3g	0%

Vitamin D 0IU	0%
Calcium 328.8mg	0%
Iron 9.7mg	0%
Potassium 2950.5mg	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: 35.0%

Protein: 7.6%

Carbs: 57.4%