Heart-Healthy Coconut Curry
Indulge in the rich, vibrant flavors of Heart-Healthy Coconut Curry, a wholesome, nutrient-packed dish that’s as nourishing as it is delicious. This recipe features a medley of colorful vegetables—red bell pepper, broccoli, zucchini, and carrot—simmered in a fragrant blend of curry powder, fresh ginger, and garlic. Creamy light coconut milk and low-sodium vegetable broth create a luscious, guilt-free base, while protein-packed chickpeas and wilted spinach add heart-healthy benefits. Finished with a pop of lime juice and fresh cilantro, this curry is perfect for anyone seeking a flavorful, plant-based meal that’s low in sodium and brimming with antioxidants. Ready in just 45 minutes, it's an ideal weeknight dinner served with brown rice or whole-grain bread for a complete, nourishing plate.
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 medium carrot, julienned
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 2 tablespoons curry powder
- 1 cup low-sodium vegetable broth
- 1 can (14 oz) canned light coconut milk
- 1 cup cooked chickpeas
- 2 cups fresh spinach leaves
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- to taste salt
- to taste black pepper
Instructions
Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until the onion is translucent.
Add the minced garlic and grated ginger to the skillet. Cook for another 2 minutes until fragrant.
Stir in the sliced red bell pepper, julienned carrot, broccoli florets, and sliced zucchini. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the curry powder over the vegetables and mix well to coat evenly.
Pour in the low-sodium vegetable broth and the canned light coconut milk. Stir to combine and bring the mixture to a simmer.
Lower the heat and add the cooked chickpeas, allowing the curry to simmer gently for about 10 minutes until the vegetables are tender.
Add the fresh spinach leaves, stirring them into the curry until they wilt, which should take about 2 minutes.
Season the curry with salt and black pepper to taste.
Remove the skillet from the heat and stir in the juice of one lime to add freshness and a hint of acidity.
Garnish the curry with chopped cilantro before serving. Enjoy your heart-healthy meal with a side of brown rice or whole-grain bread.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6819 mg | 296% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 32.7 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2490 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
