Paleo Spinach Curry

Indulge in the rich, flavorful goodness of this Paleo Spinach Curry, a wholesome, dairy-free dish that's bursting with vibrant spices and velvety textures. Featuring nutrient-packed baby spinach, creamy coconut milk, and a medley of warm spices like turmeric, cumin, and coriander, this recipe strikes the perfect balance between comfort and nutrition. It's quick to make, taking only 30 minutes from start to finish, making it an ideal weeknight meal for busy lifestyles. Simmered with aromatic garlic, ginger, and onions, then finished with fresh cilantro for a pop of freshness, this curry is a deliciously satisfying option for Paleo enthusiasts. Serve it on its own or over cauliflower rice for an easy, low-carb meal that's as healthy as it is flavorful. Perfect for those seeking a gluten-free, vegetarian, or Paleo-friendly dinner option!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper (optional)
• 1.5 cups diced tomatoes (canned or fresh)
• 1 cup coconut milk (full-fat)
• 4 cups baby spinach, washed
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional for garnish)

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 4-5 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

Step 4

Add the turmeric, cumin, coriander, and cayenne pepper (if using) to the pan. Stir well to coat the onion mixture in the spices and let cook for 1 minute.

Step 5

Pour the diced tomatoes into the pan and stir to combine. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld together.

Step 6

Add the coconut milk, stir, and season with salt and black pepper. Let it simmer gently for 5 minutes.

Step 7

Gradually add the spinach to the pan, a handful at a time, stirring to wilt the leaves before adding more.

Step 8

Once all the spinach is wilted and the curry is heated through, taste and adjust seasoning as needed.

Step 9

Remove from heat and garnish with chopped fresh cilantro, if desired.

Step 10

Serve warm on its own or alongside cauliflower rice for a complete Paleo meal.

Nutrition Facts

Serving size	(842.7g)

Amount per serving	% Daily Value*
Calories	984.9

Total Fat 87.1g	0%
Saturated Fat 74.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1322.9mg	0%
Total Carbohydrate 52.2g	0%
Dietary Fiber 15.3g	0%
Total Sugars 24.7g
Protein 14.0g	0%

Vitamin D 0IU	0%
Calcium 245.5mg	0%
Iron 15.2mg	0%
Potassium 2129.7mg	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: 74.7%

Protein: 5.3%

Carbs: 19.9%