Low Sodium Classic Curry with Rice
Delight in the vibrant flavors of this *Low Sodium Classic Curry with Rice*, a wholesome and heart-healthy twist on a beloved comfort dish. Perfectly spiced with fragrant coriander, cumin, turmeric, and a hint of cayenne, this curry is simmered with nutrient-rich chickpeas, fresh spinach, and creamy coconut milk. Served over fluffy basmati rice, it’s a satisfying, low-sodium meal that doesn’t compromise on taste. Ready in under an hour, this recipe is ideal for busy weeknights yet elegant enough for guests. Garnished with fresh cilantro for a final pop of freshness, this dish is a flavorful and nourishing choice for anyone looking to cut back on sodium without sacrificing indulgent, wholesome flavor.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 cups Low-sodium vegetable broth
- 1 15-ounce can Canned diced tomatoes
- 1 15-ounce can Chickpeas, drained and rinsed
- 2 cups Fresh spinach
- 1 cup Coconut milk
- 1.5 cups Basmati rice
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. Combine the rice with 3 cups of water in a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground coriander, cumin, turmeric, paprika, and cayenne pepper. Stir to coat the onions, garlic, and ginger with the spices, cooking for 1 minute to bloom the spices.
Pour in the low-sodium vegetable broth and canned diced tomatoes, and add the chickpeas. Stir to combine and bring the mixture to a simmer. Allow it to cook for 15 minutes, stirring occasionally.
Add the fresh spinach and coconut milk to the skillet, cooking until the spinach is wilted and the coconut milk is well incorporated.
Season with black pepper to taste.
To serve, place a portion of rice on a plate and spoon the curry over the top. Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 263.8 g | 96% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 59.5 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 3408 mg | 73% | |
*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.
