Whole30 Curry Vegetable

Dive into a bowl of vibrant, flavor-packed goodness with this Whole30 Curry Vegetable recipe! Loaded with nutrient-rich vegetables like zucchini, broccoli, and spinach, and simmered in a fragrant blend of curry powder, creamy coconut milk, and fresh lime juice, this dish is a healthy and satisfying way to enjoy bold, warming flavors. Perfectly suited for Whole30 and paleo diets, it’s a one-pot wonder with minimal prep and just 25 minutes of cook time, making it ideal for busy weeknights or meal prepping. Finished with a sprinkle of fresh cilantro, this curry is both comforting and refreshing, and can be enjoyed on its own or paired with cauliflower rice for a hearty, grain-free meal. Bursting with wholesome ingredients and spices, it’s the perfect balance of nourishment and indulgence!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 medium red bell pepper, chopped
• 2 medium carrots, sliced
• 1 medium zucchini, sliced
• 2 cups broccoli florets
• 2 tablespoons curry powder
• 1 cup canned full-fat coconut milk
• 1 cup vegetable broth
• 1 teaspoon sea salt
• 0.5 teaspoon ground black pepper
• 2 cups fresh spinach
• 1 lime, juiced
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Heat coconut oil in a large pot over medium heat.

Step 2

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

Step 3

Stir in the minced garlic and ginger, and cook for an additional minute until fragrant.

Step 4

Add chopped red bell pepper, sliced carrots, and sliced zucchini. Sauté for about 5 minutes until the vegetables begin to soften.

Step 5

Add the broccoli florets and curry powder, stirring well to coat the vegetables with the spices.

Step 6

Pour in the coconut milk and vegetable broth, and stir to combine.

Step 7

Season with sea salt and ground black pepper.

Step 8

Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for about 10 minutes until the vegetables are tender.

Step 9

Stir in the fresh spinach and lime juice, cooking just until the spinach wilts, about 2 minutes.

Step 10

Remove from heat and garnish with chopped cilantro before serving.

Step 11

Serve hot and enjoy your Whole30 Curry Vegetable!

Nutrition Facts

Serving size	(1457.0g)

Amount per serving	% Daily Value*
Calories	1164.7

Total Fat 89.6g	0%
Saturated Fat 74.2g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 7224.8mg	0%
Total Carbohydrate 87.4g	0%
Dietary Fiber 21.4g	0%
Total Sugars 34.3g
Protein 25.3g	0%

Vitamin D 0IU	0%
Calcium 370.5mg	0%
Iron 25.1mg	0%
Potassium 2654.6mg	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: 64.1%

Protein: 8.0%

Carbs: 27.8%