Whole30 Indian Vegetable Curry

Dive into the rich, aromatic flavors of this Whole30 Indian Vegetable Curry, a wholesome and satisfying plant-based dish that's as nutritious as it is delicious. Perfect for those following a Whole30, paleo, or dairy-free diet, this vibrant curry is loaded with fresh vegetables like sweet potatoes, cauliflower, and green beans, all simmered in a fragrant, creamy coconut milk base infused with turmeric, cumin, and garam masala. With just 20 minutes of prep and a hearty 40-minute cook time, this one-pot wonder is ideal for weeknight dinners or meal prep. Finished with a sprinkle of fresh cilantro, it’s a comforting, flavorful meal that pairs beautifully with cauliflower rice or serves as a stand-alone star. Whether you’re embracing clean eating or just seeking bold, Indian-inspired flavors, this vegetable curry will become your go-to favorite!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium Yellow onion, chopped
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Turmeric powder
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Garam masala
• 1 15-ounce can Coconut milk
• 1 14.5-ounce can Diced tomatoes
• 2 large Carrot, sliced
• 1 medium Sweet potato, diced
• 2 cups Cauliflower florets
• 1 small Bell pepper, diced
• 1 cup Green beans, trimmed and halved
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add the chopped onion and cook until it's soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1 minute.

Step 4

Add the turmeric, cumin, coriander, and garam masala, and cook the spices for another 2 minutes, stirring continuously to release their aromas.

Step 5

Pour in the coconut milk and diced tomatoes, stirring well to combine.

Step 6

Add the sliced carrots, diced sweet potato, cauliflower florets, diced bell pepper, and green beans to the pan.

Step 7

Season with salt and black pepper, stirring to incorporate all the ingredients evenly.

Step 8

Bring the mixture to a boil, then reduce the heat to low, covering the pan and simmering for about 25 to 30 minutes, until the vegetables are tender.

Step 9

Remove from heat, adjust seasoning to taste if necessary, and garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(1924.8g)

Amount per serving	% Daily Value*
Calories	994.3

Total Fat 34.1g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3224.9mg	0%
Total Carbohydrate 167.3g	0%
Dietary Fiber 38.8g	0%
Total Sugars 76.3g
Protein 21.4g	0%

Vitamin D 0IU	0%
Calcium 551.5mg	0%
Iron 16.0mg	0%
Potassium 4199.8mg	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: 28.9%

Protein: 8.1%

Carbs: 63.0%