This vibrant Coconut Curry with Vegetables is the ultimate healthy comfort food — rich, creamy, and bursting with bold flavors. With wholesome ingredients like cauliflower, zucchini, and a fragrant red curry-coconut base, it’s both vegan and paleo-friendly. Ready in under 30 minutes, it’s ideal for busy weeknights or anyone craving a nourishing, plant-based meal without the fuss. Packed with nutrients and spices, each bite is warming, satisfying, and surprisingly indulgent.
Ingredients
- 1 tbsp coconut oil
- 1/2 cup chopped onion
- 1 cup chopped cauliflower florets
- 1 cup diced zucchini
- 1 tbsp red curry paste (vegan and paleo-compliant)
- 1 cup full-fat canned coconut milk
- 1/2 tsp sea salt
- 1 tbsp chopped fresh cilantro (optional, for garnish)
Instructions
- In a medium saucepan, heat the coconut oil over medium heat until melted and shimmering.
- Add the chopped onion to the pan and sauté for about 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add the chopped cauliflower florets and diced zucchini to the pan. Cook for another 4–5 minutes, stirring frequently, until the vegetables begin to tenderize but are not fully cooked through.
- Stir in the red curry paste, coating the vegetables evenly. Cook for 1 minute to allow the spices to release their fragrance.
- Pour in the full-fat coconut milk and add the sea salt. Stir everything together to combine.
- Bring the curry to a gentle simmer. Reduce the heat to low and let it cook uncovered for 8–10 minutes, or until the vegetables are tender and the sauce has slightly thickened.
- Taste the curry and adjust seasoning if needed. Add more sea salt if desired.
- Remove from heat and let it rest for a minute. Garnish with fresh chopped cilantro before serving if using. Serve hot.
Nutritional Information
Calories: 230
Protein (g): 3
Fat (g): 21
Carbohydrates (g): 10
Fiber (g): 3
Sugar (g): 4
Sodium (mg): 430
Storage Instructions
Store any leftover Coconut Curry with Vegetables in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the curry in freezer-safe containers for up to 2 months. Allow the curry to cool completely before transferring to containers to prevent excess moisture buildup.
Reheating Instructions
For best texture and flavor, reheat the curry gently on the stovetop over medium heat, stirring occasionally until warmed through. If reheating from frozen, allow the curry to thaw in the refrigerator overnight before reheating. Alternatively, you can reheat in the microwave in 30-second intervals, stirring in between, until hot.
Ingredient Swaps & Enhancements
To enhance the protein content while keeping the dish paleo-friendly, consider adding diced cooked chicken breast, wild-caught shrimp, or organic tempeh (if you include fermented soy in your paleo interpretation). For more fiber and micronutrients, add leafy greens like spinach or kale near the end of cooking, or include colorful vegetables like bell peppers or carrots. These swaps not only increase the nutritional profile but also add texture and color, making the dish more satisfying and nutrient-dense.
