Whole30 Coconut Milk Curry

Dive into the vibrant flavors of this Whole30 Coconut Milk Curry, a wholesome and satisfying dish that’s both creamy and packed with nutrients. Featuring a medley of fresh vegetables like zucchini, carrots, and red bell pepper, this one-pot wonder is infused with the warm spices of curry powder, turmeric, and cumin for a comforting depth of flavor. Full-fat coconut milk lends a luscious, velvety texture while baby spinach, cherry tomatoes, and a squeeze of lime juice add a burst of freshness. This recipe is not only Whole30 compliant but also dairy-free, gluten-free, and perfect for meal prep nights. Ready in just 45 minutes, this hearty curry is a deliciously nourishing option for a quick dinner or weeknight meal. Serve it as is or pair it with cauliflower rice for the ultimate guilt-free indulgence.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion
• 3 large garlic cloves
• 1 tablespoon fresh ginger
• 1 large red bell pepper
• 2 medium carrots
• 1 medium zucchini
• 2 tablespoons curry powder
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon sea salt
• 0.5 teaspoon ground black pepper
• 400 milliliters full-fat coconut milk
• 250 milliliters low-sodium vegetable broth
• 200 grams cherry tomatoes
• 100 grams baby spinach
• 0.25 cup fresh cilantro
• 1 whole lime

Directions

Step 1

Dice the onion and mince the garlic cloves. Peel and finely grate the ginger. Slice the red bell pepper, carrots, and zucchini into thin strips.

Step 2

In a large pot, heat the coconut oil over medium heat. Add the onion and sauté for about 3-4 minutes until it becomes translucent.

Step 3

Add the garlic, ginger, red bell pepper, carrots, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are starting to soften.

Step 4

Stir in the curry powder, cumin seeds, turmeric, sea salt, and black pepper. Ensure the vegetables are well coated with the spices.

Step 5

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld and the vegetables to become tender.

Step 6

Halve the cherry tomatoes and add them to the pot, cooking for another 5 minutes.

Step 7

Stir in the baby spinach and let it wilt, this should take about 2 minutes.

Step 8

Taste and adjust seasoning with more salt and black pepper if needed.

Step 9

Remove from heat and add freshly chopped cilantro and a squeeze of lime juice for freshness.

Step 10

Serve hot and enjoy this delicious, Whole30 compliant coconut milk curry.

Nutrition Facts

Serving size	(1699.5g)

Amount per serving	% Daily Value*
Calories	1550.1

Total Fat 127.3g	0%
Saturated Fat 109.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 8680.5mg	0%
Total Carbohydrate 102.0g	0%
Dietary Fiber 28.0g	0%
Total Sugars 51.1g
Protein 22.1g	0%

Vitamin D 0IU	0%
Calcium 392.9mg	0%
Iron 31.6mg	0%
Potassium 3397.4mg	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: 69.8%

Protein: 5.4%

Carbs: 24.8%