Low Sodium Coconut Curry
Savor the rich, aromatic flavors of this Low Sodium Coconut Curry, a wholesome and vibrant dish that’s perfect for a healthy yet indulgent meal. Packed with nutrient-dense ingredients like creamy coconut milk, tender chickpeas, and an array of fresh vegetables, this curry delivers bold taste without relying on excessive salt. The warm spices—curry powder, turmeric, and a hint of cayenne—are perfectly balanced by zesty lime juice and fresh cilantro, creating a flavor profile that’s both comforting and invigorating. Ready in just 45 minutes, this one-pot recipe is ideal for busy weeknights and can be paired with your favorite rice or bread for a filling, low sodium dinner the whole family will love.
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion, finely chopped
- 1 tablespoon fresh ginger, minced
- 3 large garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 medium carrot, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 1 cup low sodium vegetable broth
- 14 ounces coconut milk
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent.
Add the minced ginger and garlic to the pot, sauté for another minute until fragrant.
Stir in the sliced bell pepper and carrot, and cook for an additional 3-4 minutes until they start to soften.
Sprinkle in the curry powder, turmeric, and cayenne pepper. Stir to coat the vegetables evenly with the spices and cook for 1 minute to allow the spices to toast.
Pour in the low sodium vegetable broth and stir, scraping up any browned bits from the bottom of the pot.
Add the coconut milk and bring to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld together.
Stir in the spinach leaves, cherry tomatoes, and chickpeas, and cook for another 5 minutes until the spinach wilts and the tomatoes soften.
Remove the pot from heat and stir in the lime juice and chopped cilantro.
Season with black pepper to taste.
Divide the coconut curry into bowls and serve with your choice of rice or bread, if desired.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4400 mg | 191% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 57.2 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2669 mg | 57% | |
*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.
