Curry Vegetable Stir Fry with Zucchini Noodles: Whole30 & Paleo
Curry Vegetable Stir Fry with Zucchini Noodles: Whole30 & Paleo is a vibrant and flavorful dish that transforms simple ingredients into an impressive meal. Bursting with the essence of fresh vegetables, aromatic spices, and zesty coconut oil, this stir fry is perfect for a nutritious weeknight dinner or a special occasion. The zucchini noodles add a delightful twist, making it a low-carb alternative to traditional pasta. Enjoy every bite knowing you’ve created something healthy and delicious!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 2 medium zucchinis (spiralized)
- 1 cup bell peppers (sliced, mixed colors)
- 1 cup carrots (julienned)
- 2 tbsp coconut oil
- 2 tbsp curry powder
- 3 cloves garlic (minced)
- 1 inch ginger root (grated)
- 1 cup low-sodium vegetable broth
Instructions
- Wash and cut the bell peppers and carrots into bite-sized pieces.
- Heat coconut oil in a large skillet over medium heat until shimmering. Add minced garlic and grated ginger; sauté until fragrant (about 1 minute).
- Add bell peppers and carrots to the skillet, cooking for about 5 minutes until tender yet crispy.
- Stir in zucchini noodles and curry powder; mix well and cook for another 2–3 minutes.
- Pour in vegetable broth, allowing it to simmer for 3–4 minutes until flavors meld.
- Adjust seasoning as needed; serve hot with fresh herbs as garnish.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 210
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding your favorite vegetables like broccoli or snap peas. For added protein, consider including cooked shrimp or chicken. Store leftovers in an airtight container in the fridge for up to three days.