Whole30 Hearty Bean Curry

Dive into the warm, comforting flavors of this Whole30 Hearty Bean Curry—an entirely plant-based dish that’s as nourishing as it is delicious. This vibrant curry combines tender chunks of sweet potato, zucchini, and carrots, all simmered in a creamy coconut milk base infused with fragrant spices like curry powder, cumin, and coriander. Fresh spinach adds a pop of color and nutrition, while a squeeze of lime and sprinkle of cilantro brighten every bite. Ready in just under an hour, this satisfying one-pot meal is perfect for weeknight dinners or meal prep. Plus, it’s Whole30-compliant, gluten-free, dairy-free, and packed with nutrient-rich vegetables to keep you feeling your best. Serve it as is or pair it with cauliflower rice for a wholesome, hearty meal that’s bursting with flavor.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 large red bell pepper, chopped
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 medium sweet potato, peeled and cubed
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 14 ounces coconut milk
• 1 cup vegetable broth
• 2 cups fresh spinach
• 0.25 cup fresh cilantro, chopped
• 1 lime, juiced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a large pot, heat the coconut oil over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 4

Add the chopped red bell pepper, diced carrots, zucchini, and sweet potato to the pot.

Step 5

Sprinkle the curry powder, cumin, and coriander over the vegetables and stir to coat evenly.

Step 6

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

Step 7

Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Step 8

Cover the pot and let the curry cook for about 25-30 minutes until the vegetables are tender.

Step 9

Just before serving, stir in the fresh spinach until wilted.

Step 10

Season the curry with salt and black pepper to taste.

Step 11

Remove from heat and finish with a squeeze of fresh lime juice and chopped cilantro.

Step 12

Serve hot and enjoy!

Nutrition Facts

Serving size	(1678.0g)

Amount per serving	% Daily Value*
Calories	887.1

Total Fat 33.8g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 6148.9mg	0%
Total Carbohydrate 138.7g	0%
Dietary Fiber 23.8g	0%
Total Sugars 62.7g
Protein 17.9g	0%

Vitamin D 0IU	0%
Calcium 365.1mg	0%
Iron 18.1mg	0%
Potassium 3126.1mg	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: 32.7%

Protein: 7.7%

Carbs: 59.6%