Heart-Healthy Curry Vegetable
Indulge in the wholesome goodness of our Heart-Healthy Curry Vegetable, a vibrant and nourishing dish packed with nutrient-rich ingredients and bold, aromatic spices. This vegan-friendly recipe features a medley of colorful vegetables like red bell peppers, carrots, broccoli, zucchini, and spinach, simmered in a flavorful base of crushed tomatoes, low-sodium vegetable broth, and a fragrant blend of curry powder, cumin, and turmeric. Protein-packed chickpeas enhance its heart-smart benefits, while fresh cilantro and a splash of lime juice add a refreshing finish. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights, satisfying your taste buds while supporting a healthy lifestyle. Serve it over brown rice or quinoa for a complete and filling meal the whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 large red bell pepper, diced
- 1 large carrot, sliced
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 400 grams canned crushed tomatoes, no salt added
- 1.5 cups low-sodium vegetable broth
- 1 cup cooked chickpeas
- 2 cups fresh spinach
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large pan over medium heat.
Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the diced red bell pepper, sliced carrot, broccoli florets, and zucchini to the pan.
Cook the vegetables for about 3-4 minutes, stirring frequently until they start to soften.
Stir in the curry powder, ground cumin, and ground turmeric, coating the vegetables evenly.
Pour in the crushed tomatoes and vegetable broth, mixing everything together.
Bring the mixture to a simmer, reduce the heat to low, and let it cook for 15 minutes.
Add the cooked chickpeas and fresh spinach, stirring until the spinach wilts.
Stir in the lime juice, salt, and black pepper to taste.
Let the curry simmer for an additional 5 minutes to meld the flavors together.
Garnish with chopped fresh cilantro before serving.
Serve hot and enjoy your heart-healthy vegetable curry!
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5712 mg | 248% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 49.1 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3486 mg | 74% | |
*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.
