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+ servings

Paleo Vegetable Curry

Course Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Servings 4
Calories 44 kcal


  • 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)


  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.