Heart-Healthy Coconut Curry Sauce
Transform your meals into nourishing delights with this **Heart-Healthy Coconut Curry Sauce**, a flavorful and wholesome recipe that brings guilt-free indulgence to your table. This creamy, plant-based sauce combines the richness of light coconut milk with the vibrant flavors of freshly grated ginger, aromatic spices like turmeric, cumin, and coriander, and a zesty hint of lime juice. Made with nutrient-packed ingredients like red bell peppers and low-sodium vegetable broth, it’s a lighter twist on traditional curry sauces that's perfect for drizzling over roasted veggies, spooning onto whole grains, or enhancing your favorite protein. Ready in just 35 minutes, this savory sauce is as quick as it is versatile, making it an ideal choice for busy weeknight dinners or meal prep—without compromising on flavor or heart health.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 medium, finely chopped red bell pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 1 cup low-sodium vegetable broth
- 1 can (400ml) light coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon fresh lime juice
- 0.25 cup, chopped fresh coriander leaves
- 2 teaspoons low-sodium soy sauce
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the finely chopped onion and sauté for about 3-4 minutes until soft and translucent.
Stir in the minced garlic, grated ginger, and chopped red bell pepper; sauté for another 2-3 minutes.
Add the ground turmeric, ground coriander, ground cumin, and cayenne pepper. Stir well to coat the vegetables in the spices and cook for another minute until fragrant.
Pour in the low-sodium vegetable broth, scrapping any bits from the bottom of the pan.
Add the light coconut milk and tomato paste, stirring until the tomato paste is fully incorporated.
Bring the mixture to a gentle simmer and let it cook for about 8-10 minutes, stirring occasionally until the sauce thickens slightly.
Stir in the fresh lime juice, fresh coriander leaves, and low-sodium soy sauce. Taste and adjust seasoning as desired.
Remove from heat and let the sauce cool slightly. Then, blend the sauce using an immersion blender until smooth, or transfer it to a blender and blend until smooth, working in batches if necessary.
Return the sauce to the saucepan and heat gently if needed before serving.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 21.5 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1773 mg | 38% | |
*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.
