Heart-Healthy Curried Vegetables
Indulge in vibrant flavors and nourish your body with this Heart-Healthy Curried Vegetables recipe, a wholesome blend of colorful veggies, hearty chickpeas, and creamy coconut milk simmered in warm, fragrant spices like curry powder, turmeric, and cumin. Perfect for anyone seeking a nutritious, low-sodium meal, this dish combines nutrient-packed ingredients like sweet potatoes, spinach, and broccoli for a fiber-rich and antioxidant-filled delight. Finished with a splash of fresh lime and a sprinkle of cilantro, this easy-to-prepare curry is ready in under an hour and is ideal for busy weeknights or meal prep. Serve it on its own or pair with quinoa or brown rice for a satisfying plant-based entrée. Keywords: heart-healthy, curried vegetables, low-sodium curry, vegan dinner recipe, nutritious meal ideas.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 teaspoon, grated fresh ginger
- 1 tablespoon curry powder
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 2 cups low-sodium vegetable broth
- 1 large, peeled and cubed sweet potato
- 1 large, chopped red bell pepper
- 1 large, sliced zucchini
- 2 cups broccoli florets
- 1 cup, halved cherry tomatoes
- 1 can (15 oz), drained and rinsed chickpeas
- 1 cup, unsweetened coconut milk
- 2 cups baby spinach
- 0.5 cup, chopped fresh cilantro
- 1 cut into wedges lime
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes, until fragrant.
Mix in the curry powder, ground turmeric, and ground cumin, and cook for 1 minute, stirring constantly to prevent burning.
Pour in the low-sodium vegetable broth and bring to a simmer.
Add the cubed sweet potato and cook for about 10 minutes until partially tender.
Stir in the chopped red bell pepper, sliced zucchini, and broccoli florets. Cook for an additional 5 minutes.
Add the halved cherry tomatoes and chickpeas to the pot.
Reduce heat to low, stir in the unsweetened coconut milk, and simmer for another 5-7 minutes until all vegetables are tender.
Fold in the baby spinach and let it wilt into the curry.
Season the curry with salt and black pepper to taste.
Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 6480 mg | 282% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 85.3 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3865 mg | 82% | |
*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.
