Paleo Kidney Beans Curry

Transform your comfort food favorites with this vibrant and hearty Paleo Kidney Beans Curry—without the beans! This creative paleo twist replaces legumes with nutrient-packed cubed sweet potatoes and a medley of colorful vegetables like bell peppers, zucchini, and carrots. Simmered in a rich, fragrant sauce made from creamy coconut milk, homemade chicken broth, and a blend of warm spices like cumin, turmeric, and coriander, this curry boasts bold, wholesome flavors. Finished with a squeeze of fresh lime juice and a sprinkle of cilantro, it's the perfect grain-free, dairy-free dish that’s packed with nourishing ingredients. Ready in just about an hour and perfect for meal prep, this paleo curry is a satisfying centerpiece for your next wholesome dinner.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Cubed Sweet Potatoes
• 2 tablespoons Coconut Oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic Cloves, minced
• 1 tablespoon Fresh Ginger, grated
• 1 large Carrot, diced
• 2 cups Bell Peppers, assorted, chopped
• 1 medium Zucchini, sliced
• 3 tablespoons Tomato Paste
• 1 can Coconut Milk
• 2 cups Homemade Chicken Broth
• 2 teaspoons Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Turmeric Powder
• 0.5 teaspoon Cayenne Pepper
• 0.25 cup Fresh Cilantro, chopped
• 2 tablespoons Lime Juice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Directions

Step 1

Heat the coconut oil in a large pot over medium heat. Add the chopped onion, sautéing until soft and translucent, about 5 minutes.

Step 2

Stir in the garlic and ginger, cooking until fragrant, which will take about 1 minute.

Step 3

Add the diced carrot, bell peppers, and zucchini to the pot. Cook while stirring occasionally for around 5-7 minutes, or until the vegetables start to soften.

Step 4

Add the cubed sweet potatoes to the pot, mixing well with all ingredients.

Step 5

Next, add the tomato paste, stirring to incorporate it with the vegetables.

Step 6

Pour in the coconut milk and chicken broth. Stir to combine, then add the cumin, coriander, turmeric, cayenne pepper, salt, and black pepper.

Step 7

Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the sweet potatoes and all vegetables are tender.

Step 8

Once cooked, stir in the fresh lime juice and chopped cilantro.

Step 9

Adjust seasoning if needed with more salt or lime juice.

Step 10

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2234.2g)

Amount per serving	% Daily Value*
Calories	1153.7

Total Fat 36.0g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 20.0mg	0%
Sodium 3461.6mg	0%
Total Carbohydrate 190.5g	0%
Dietary Fiber 32.3g	0%
Total Sugars 80.3g
Protein 30.6g	0%

Vitamin D 0IU	0%
Calcium 412.7mg	0%
Iron 13.5mg	0%
Potassium 4596.7mg	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: 26.8%

Protein: 10.1%

Carbs: 63.1%