Low Sodium Curry Vegetables
Savor the vibrant flavors of this Low Sodium Curry Vegetables recipe, a heart-healthy take on a classic vegetable curry that's packed with aromatic spices and fresh produce. Perfect for those seeking to reduce their sodium intake without compromising on taste, this dish combines the richness of creamy coconut milk with a fragrant medley of cumin, turmeric, coriander, and garam masala. Colorful veggies like carrots, zucchini, broccoli, and peppers are simmered to tender perfection, while a splash of lime and fresh cilantro add a zesty, herbal finish. Ready in just 45 minutes, this easy-to-make, wholesome curry pairs beautifully with brown rice or quinoa for a satisfying, nutrient-dense meal. Ideal for vegetarians, vegans, or anyone seeking a flavorful, low-sodium option, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 large Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.25 teaspoon Cayenne pepper
- 2 medium Carrot, sliced
- 1 large Red bell pepper, chopped
- 1 medium Zucchini, chopped
- 2 cups Broccoli florets
- 2 large Tomato, chopped
- 1 cup Canned coconut milk, unsweetened
- 1 cup Low sodium vegetable broth
- 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 sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.
Add the cumin, coriander, turmeric, garam masala, and cayenne pepper. Stir well to coat the onions and activate the spices, cooking for 30 seconds.
Add the sliced carrots, chopped red bell pepper, zucchini, and broccoli florets. Stir to combine and cook for 3-4 minutes until the vegetables begin to soften.
Add the chopped tomatoes and stir well. Cook for another 2 minutes.
Pour in the coconut milk and low sodium vegetable broth. Stir everything together and bring to a gentle simmer.
Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the vegetables are tender.
Turn off the heat and stir in the lime juice and chopped cilantro.
Serve the curry hot with a choice of brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 42.0 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3464 mg | 74% | |
*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.
