Low Sodium Curried Vegetables
Savor the rich and aromatic flavors of this Low Sodium Curried Vegetables recipe, a vibrant medley of fresh, nutrient-packed produce simmered to perfection in a creamy coconut milk and spice-infused broth. Featuring wholesome carrots, zucchini, cauliflower, green beans, and red bell pepper, this recipe is a heart-healthy twist on classic curried dishes, with no compromise on flavor. A dynamic blend of curry powder, cumin, coriander, and cayenne delivers warmth and depth, while fresh ginger, garlic, and a splash of lime juice brighten every bite. Perfect for those seeking a low-sodium, plant-based meal, this dish comes together in under an hour and is ideal for weeknight dinners or meal prep. Serve it with rice or quinoa for a complete, satisfying, and cozy meal that’s bursting with natural goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 2 medium carrot, sliced
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced
- 2 cups cauliflower florets
- 1 cup green beans, trimmed and cut
- 1 cup low sodium vegetable broth
- 1 can (14 oz) coconut milk
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Add the curry powder, ground cumin, ground coriander, and cayenne pepper. Stir and cook for 1 to 2 minutes until the spices are well combined and aromatic.
Add the sliced carrots, chopped red bell pepper, sliced zucchini, cauliflower florets, and green beans to the pot. Stir to coat the vegetables in the spice mixture.
Pour in the low sodium vegetable broth and bring to a simmer. Cook for 10 minutes, allowing the vegetables to soften slightly.
Stir in the coconut milk and continue to simmer for another 10 to 15 minutes, until the vegetables are cooked through but still retain some crunch.
Remove from heat and stir in the chopped cilantro and lime juice.
Serve hot, optionally garnished with additional cilantro or a lime wedge.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4475 mg | 195% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 60.0 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3195 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.
