Low Sodium Curry Vegetable
Savor the vibrant flavors of a healthy and guilt-free 'Low Sodium Curry Vegetable,' a perfect dish for those seeking a wholesome, nutrient-packed meal without the excess salt. This hearty curry brims with colorful vegetables like carrots, bell peppers, broccoli, zucchini, and cauliflower, all simmered in a luscious combination of unsweetened coconut milk and no-salt-added diced tomatoes. Fragrant spices like curry powder, cumin, coriander, turmeric, and chili flakes take center stage, infusing every bite with warmth and depth. Ready in under an hour, this aromatic dish is easy to make, low-sodium, and fully plant-based. Serve it with fluffy basmati rice or warm naan for a comforting, flavorful dinner that's as healthy as it is satisfying. Perfect for meal prep or weeknight dinners, this curry is a must-try for flavorful clean eating!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 medium Carrot, chopped
- 1 large Red bell pepper, chopped
- 2 cups Broccoli florets
- 1 large Zucchini, sliced
- 2 cups Cauliflower florets
- 1 can (13.5 ounces) Unsweetened coconut milk
- 1 can (14.5 ounces) Diced tomatoes, no salt added
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Chili flakes
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic and grated ginger, and sauté for an additional 2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, turmeric, and chili flakes, and cook for 1 minute to release the flavors.
Add the chopped carrots, red bell pepper, broccoli florets, sliced zucchini, and cauliflower florets to the pot. Stir well to coat the vegetables in the spice mixture.
Pour in the unsweetened coconut milk and diced tomatoes. Stir to combine everything.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 20-25 minutes, or until the vegetables are tender.
Once the vegetables are cooked to your desired tenderness, add the lime juice and black pepper. Stir well.
Garnish with chopped fresh cilantro and serve hot with your choice of rice or flatbread.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4473 mg | 194% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 44.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1131 mg | 87% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3343 mg | 71% | |
*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.
