Whole30 Aloo Curry

Discover the vibrant flavors of Whole30 Aloo Curry, a wholesome and dairy-free twist on the classic Indian-inspired dish. This plant-based recipe combines tender chunks of potatoes simmered in a fragrant blend of cumin, turmeric, and coriander, with a rich base of canned tomatoes and fresh spinach. Infused with the warmth of fresh ginger, garlic, and lightly toasted cumin seeds, this curry is a flavor-packed meal that’s perfect for any night of the week. Finished with a sprinkle of fresh cilantro and a zesty squeeze of lime, it delivers a fresh, tangy kick that balances its savory depth. Quick and easy with just 15 minutes of prep and 30 minutes of cook time, this one-pot wonder is Whole30-compliant and pairs beautifully with cauliflower rice or a crisp green salad for a satisfying, nutritious dinner.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces medium potatoes
• 2 tablespoons coconut oil
• 1 pieces yellow onion
• 1 inch piece, grated fresh ginger
• 3 cloves garlic
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 14.5 ounces canned diced tomatoes
• 2 cups fresh spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup, chopped fresh cilantro
• 1 piece lime

Directions

Step 1

Peel and cut the medium potatoes into 1-inch cubes, and set aside.

Step 2

Chop the yellow onion finely. Grate the fresh ginger and mince the garlic cloves.

Step 3

In a large pot, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 4

Add the chopped onion to the pot and sauté for about 5 minutes until the onions are translucent.

Step 5

Stir in the grated ginger and minced garlic and sauté for another minute.

Step 6

Add the ground turmeric, ground coriander, ground cumin, and cayenne pepper to the pot, stirring to combine with the onions, ginger, and garlic.

Step 7

Pour in the canned diced tomatoes and bring the mixture to a simmer, allowing the spices to infuse for about 5 minutes.

Step 8

Add the cubed potatoes to the pot, ensuring they are coated well with the spice mixture.

Step 9

Pour in enough water to cover the potatoes, then cover the pot with a lid and let it simmer over medium-low heat for about 15-20 minutes until the potatoes are tender.

Step 10

Once the potatoes are cooked through, stir in the fresh spinach until wilted.

Step 11

Season the curry with salt and black pepper to taste.

Step 12

Garnish with fresh cilantro and squeeze the juice of one lime over the curry for added freshness.

Step 13

Serve the Whole30 Aloo Curry warm, accompanied by cauliflower rice or a side salad if desired.

Nutrition Facts

Serving size	(1574.3g)

Amount per serving	% Daily Value*
Calories	1226.6

Total Fat 43.3g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 8.2mg	0%
Sodium 3016.3mg	0%
Total Carbohydrate 192.5g	0%
Dietary Fiber 34.6g	0%
Total Sugars 26.1g
Protein 26.3g	0%

Vitamin D 0IU	0%
Calcium 400.1mg	0%
Iron 18.5mg	0%
Potassium 5112.9mg	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: 30.8%

Protein: 8.3%

Carbs: 60.9%