Low Sodium Coconut Milk Curry
Savor the vibrant flavors of this **Low Sodium Coconut Milk Curry**, a wholesome and nutrient-packed dish that’s perfect for a healthy yet satisfying meal. This recipe brings together a medley of fresh vegetables—like red bell pepper, zucchini, and spinach—simmered in a rich and creamy coconut milk base, infused with aromatic spices such as curry powder, turmeric, and cumin. Using low-sodium vegetable broth, it’s a heart-friendly option without sacrificing depth of flavor. A splash of lime juice adds a zesty brightness, while fresh cilantro provides the perfect finishing touch. Ready in just 45 minutes, this comforting curry is ideal for busy weeknights and pairs beautifully with fluffy rice or warm naan bread. Whether you're seeking a low-sodium dinner or a flavorful vegetarian option, this curry is sure to become a staple in your recipe collection!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 medium red bell pepper, sliced
- 1 large carrot, sliced
- 1 medium zucchini, sliced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 cup low sodium vegetable broth
- 1 can canned coconut milk (unsweetened)
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- to taste black pepper
Instructions
Heat coconut oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger and cook for an additional 1 minute until fragrant.
Add the red bell pepper, carrot, and zucchini, and sauté for 4-5 minutes until they begin to soften.
Stir in the curry powder, ground cumin, ground coriander, and turmeric, and cook for 1 minute to release the flavors.
Pour in the low sodium vegetable broth and bring to a simmer, allowing the vegetables to cook for 5 minutes.
Add the coconut milk and cherry tomatoes, bring the mixture to a gentle simmer, and allow to cook for another 10 minutes until the vegetables are tender.
Stir in the fresh spinach leaves and cook until just wilted, about 1-2 minutes.
Remove from heat and stir in lime juice for a touch of acidity.
Season with black pepper to taste and sprinkle with fresh cilantro before serving.
Serve the curry warm over cooked rice or with naan bread for a complete meal.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2363 mg | 103% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 34.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3237 mg | 69% | |
*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.
