Whole30 Curry Vegetables

Dive into a bowl of vibrant and nourishing **Whole30 Curry Vegetables**, a plant-based recipe bursting with flavor and perfectly tailored for clean eating. This wholesome dish combines a medley of fresh veggies like broccoli, zucchini, red bell peppers, and carrots with the warmth of aromatic spices like curry powder, cumin, and coriander. Simmered in creamy coconut milk and vegetable broth, it delivers a rich, velvety texture that's comforting yet light. Brightened with a squeeze of lime juice and garnished with fresh cilantro, this quick and easy one-pan recipe is perfect for busy weeknights, taking just 45 minutes from start to finish. Gluten-free, dairy-free, and packed with nutrients, this satisfying curry is a must-try for anyone following the Whole30 program or looking for a healthy, flavor-packed meal!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion
• 4 garlic cloves
• 1 tablespoon fresh ginger
• 1 large red bell pepper
• 2 large carrot
• 2 cups broccoli florets
• 1 large zucchini
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 can coconut milk
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro

Directions

Step 1

Peel and finely chop the onion. Mince the garlic cloves and grate the ginger. Set aside.

Step 2

Slice the red bell pepper and zucchini into thin strips. Peel the carrots and slice them into thin rounds.

Step 3

Heat the coconut oil in a large skillet or pot over medium heat.

Step 4

Add the chopped onion to the skillet and sauté for about 5 minutes until it becomes translucent.

Step 5

Add the minced garlic and grated ginger to the skillet and sauté for another minute, until fragrant.

Step 6

Stir in the sliced red bell pepper and carrots. Cook for 3-4 minutes until they start to soften.

Step 7

Add the curry powder, cumin, and coriander to the skillet, and stir well to coat the vegetables.

Step 8

Pour in the coconut milk and vegetable broth. Stir to combine.

Step 9

Add the broccoli florets and sliced zucchini to the skillet. Bring the mixture to a gentle simmer.

Step 10

Season with salt and black pepper. Cover the skillet and let it simmer for about 10 minutes, or until the vegetables are tender.

Step 11

Remove from heat and stir in the lime juice.

Step 12

Garnish with freshly chopped cilantro just before serving.

Step 13

Serve the curry hot.

Nutrition Facts

Serving size	(1617.9g)

Amount per serving	% Daily Value*
Calories	815.9

Total Fat 32.8g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 9598.2mg	0%
Total Carbohydrate 121.7g	0%
Dietary Fiber 20.6g	0%
Total Sugars 68.4g
Protein 19.1g	0%

Vitamin D 0IU	0%
Calcium 324.0mg	0%
Iron 15.9mg	0%
Potassium 2406.9mg	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: 34.4%

Protein: 8.9%

Carbs: 56.7%