Paleo Vegetable Curry

The paleo diet has plenty of vegetarian-friendly options, including this delicious, spicy curry. Coconut milk adds sweetness to the dish to help to balance the spiciness, although any kind of curry paste can be used, whether it’s mild yellow, green, or spicy red. As the dish simmers on the stove, the curry mixture should become creamier and thicker. Serve alongside cauliflower rice to soak up the flavors. 

Print

Paleo Vegetable Curry

Course Dinner, Lunch, Main Dish

Cuisine Paleo, Primal

Servings 4

Calories 44 kcal

Ingredients

• 1 tbsp Coconut oil
• 2 tbsp Panaeng curry paste
• 1 yellow onion (medium, diced)
• 4 cloves garlic (minced)
• 1/2 Red bell pepper (thinly sliced)
• 1/2 yellow bell pepper (thinly sliced)
• 1 Yellow squash (small, chopped)
• 1 Head of broccoli (small, cut into florets)
• 1 14 oz can Coconut milk
• 1 tsp Coconut aminos
• Salt (to taste)
• 2 tsp Lime juice
• 1/4 cup Cilantro (chopped)

Instructions

1. Melt the coconut oil in a large pan over medium heat.
2. Add the curry paste and cook for 2-3 minutes, stirring frequently.
3. Add the onion and garlic to the pan, along with a dash of salt, and sauté for 4-5 minutes.
4. Stir in the bell peppers, squash, and broccoli.
5. Sauté for 2-3 minutes more.
6. Add the coconut milk and coconut aminos to the pan and bring to a simmer.
7. Cook for 10-15 minutes until the coconut milk has thickened slightly and the vegetables are tender.
8. Adjust salt to taste.
9. Remove from heat and stir in the lime juice.
10. Top with cilantro to serve.

Nutrition Facts

Paleo Vegetable Curry

Amount Per Serving

Calories 44 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.3g

Sodium 311mg14%

Potassium 80mg2%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 0.2g0%

Protein 1g2%

Vitamin C 6.6mg8%

Calcium 10mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.