Save This winter-inspired dish highlights a vibrant mix of butternut squash, cauliflower, carrot, parsnip, and Brussels sprouts simmered slowly in a fragrant coconut-based sauce. Enhanced with toasted spices like cumin, coriander, turmeric, and smoked paprika, it delivers warmth and depth. Finished with fresh kale, lime juice, cilantro, and crunchy pumpkin seeds, this comforting bowl balances flavors and textures beautifully. Easily adaptable with your favorite seasonal vegetables or extra protein options, it makes a perfect hearty, nourishing meal when you want something cozy and wholesome.
Discovering this Winter Garden Paleo Curry felt like uncovering a cozy secret for chilly evenings. I remember the first time I simmered those winter vegetables in creamy coconut sauce, and it instantly became my go-to comfort meal.
One evening, unexpected guests arrived just as I was finishing this curry. Their eyes lit up after one taste, and suddenly my casual dinner turned into an impromptu celebration of flavors.
Ingredients
- Butternut Squash, Cauliflower, Carrot, Parsnip, Brussels Sprouts, Red Onion, Kale: I always choose fresh, firm veggies to maintain texture after cooking and chop them uniformly for even simmering
- Coconut Oil, Garlic, Fresh Ginger, Red Chili: Fresh aromatics bring life to the curry’s base, and a splash of coconut oil ties everything together beautifully
- Spices (Cumin, Coriander, Turmeric, Paprika, Cinnamon, Sea Salt, Black Pepper): I toast spices gently to unlock deeper, richer layers of flavor
- Coconut Milk, Vegetable Broth, Lime Juice: Full-fat coconut milk keeps it creamy while lime juice brightens the whole dish
- Cilantro, Toasted Pumpkin Seeds: These finishing touches add fresh herbal notes and a satisfying crunch
Instructions
- Get Everything Ready:
- Gather and prep all your veggies and aromatics. The smell of fresh garlic and ginger chopped just right always gets me excited to cook.
- Sauté the Aromatics:
- Heat the coconut oil till it shimmers, then add red onion and cook till soft and translucent, this builds the curry’s fragrant base.
- Add Spices to Bloom:
- In go the garlic, ginger, and chili. After a minute, toss in the spices. Toast gently and stir constantly till your kitchen smells like a spice market.
- Add Veggies and Coat:
- Pour in your winter veggies and toss so every piece is kissed by the warmth of the spices.
- Simmer the Curry:
- Pour coconut milk and broth, bring to a gentle simmer. Cover and let it mingle for 20 minutes, stirring occasionally and watching the colors meld.
- Finish with Kale and Lime:
- Throw in kale and lime juice and simmer uncovered till kale wilts and sauce thickens just right.
- Final Seasoning:
- Give it a taste and adjust salt or spice, because every palate deserves a personal touch.
- Garnish and Serve:
- Top with fresh cilantro and toasted pumpkin seeds for that inviting crunch and brightness.
Save This dish once became the heart of a family celebration when we all gathered unexpectedly after a long winter day. Each spoonful felt like more than food; it was comfort, connection, and warmth shared around the table.
Keeping It Fresh
I like to use fresh seasonal vegetables whenever possible. If you can, visit your local market and pick what’s crisp and bright - it makes all the difference in the final curry.
When You’re Missing Something
If you don’t have all the spices on hand, a pinch of curry powder can sometimes stand in as a quick shortcut, but it won’t quite capture the layered flavors of the separate spices.
Serving Ideas That Clicked
This curry is lovely served over cauliflower rice to keep it paleo, or with a side of warm gluten-free flatbread if you want to make it more indulgent.
- Don’t forget to save a little fresh cilantro on top as a last touch
- Oh wait one more thing, a squeeze of extra lime just before serving brightens everything up
- Leftovers taste even better the next day as the flavors mingle overnight
Save Thanks for sharing your kitchen time with me - I hope this curry warms your heart as much as it does mine. Happy cooking, friend!
Recipe FAQs
- → What vegetables are used in this dish?
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It features butternut squash, cauliflower, carrot, parsnip, Brussels sprouts, red onion, and kale, offering a hearty winter vegetable medley.
- → How is the sauce made flavorful?
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The sauce combines full-fat coconut milk with a blend of toasted spices including cumin, coriander, turmeric, smoked paprika, cinnamon, and fresh aromatics like garlic, ginger, and chili.
- → Can this be adjusted for different spice levels?
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Yes, the fresh red chili is optional and can be reduced or omitted for a milder flavor, or increased for more heat according to preference.
- → Are there any suggested add-ins or substitutions?
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You can add cooked chicken, shrimp, or chickpeas for extra protein, or swap vegetables with seasonal options like sweet potato, rutabaga, or turnip.
- → What tools are recommended for preparation?
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A large Dutch oven or heavy-bottomed pot is ideal for simmering, along with basic kitchen tools such as a chef’s knife, cutting board, and wooden spoon.
- → Is this dish allergen-friendly?
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It contains coconut, which may be an allergen for some, but is free from dairy, gluten, soy, and grains. Always check ingredient labels to ensure no hidden allergens.
