Low Sodium Authentic Tomato Curry
Indulge in the rich and aromatic flavors of this *Low Sodium Authentic Tomato Curry*, a heart-healthy twist on a beloved classic. Bursting with warm spices like garam masala, turmeric, and coriander, this curry layers fresh, wholesome ingredients including juicy tomatoes, creamy coconut milk, and zesty ginger. The lack of added salt is effortlessly balanced by the natural umami of the tomatoes and the vibrant tang of fresh lemon juice. Perfect for those seeking a low-sodium diet without compromising on flavor, this vegan-friendly dish pairs beautifully with fluffy basmati rice or warm flatbreads. Ready in under an hour, this one-pot curry is an easy, nutritious, and flavor-packed weeknight dinner that will transport your taste buds straight to the heart of Indian cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 green chili, finely chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1.5 teaspoons coriander powder
- 1 teaspoon ground cumin
- 4 cups tomatoes, chopped
- 1 cup unsweetened coconut milk
- 0.5 cup fresh cilantro, chopped
- 0.5 teaspoon black pepper
- 1 cup water
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pan over medium heat.
Add the mustard seeds and cumin seeds, and sauté for about 2 minutes until they start to crackle.
Add the chopped onion and sauté until it turns golden brown, approximately 5-7 minutes.
Stir in the minced garlic, ginger, and green chili, cooking for another 2 minutes until fragrant.
Add the turmeric powder, garam masala, coriander powder, and ground cumin. Stir well to combine with the onion mixture.
Add the chopped tomatoes and cook for about 10 minutes, stirring occasionally, until the tomatoes are soft and the oil begins to separate from the tomato mixture.
Pour in the coconut milk and water, then stir to combine. Cook for an additional 10 minutes on a low simmer.
Season with black pepper to taste. Add the freshly chopped cilantro and stir it in.
Finally, add the lemon juice, give it a final stir and remove from heat.
Serve hot with rice or flatbreads, garnishing with additional cilantro if desired.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 36.5 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 767 mg | 59% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3180 mg | 68% | |
*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.
