Low Sodium Green Peas Curry
Savor the wholesome flavors of 'Low Sodium Green Peas Curry,' a healthy yet flavorful dish that’s perfect for those seeking a heart-friendly option without sacrificing taste. This curry combines tender green peas, aromatic spices like turmeric, cumin, and garam masala, and the creamy richness of coconut milk to create a comforting and nutrient-packed meal. With no added salt, this recipe relies on the natural sweetness of tomatoes, the zestiness of ginger and garlic, and just a touch of black pepper for balanced seasoning. Prepared in under 40 minutes, this vegan-friendly curry is ideal for busy weeknights and pairs beautifully with steamed rice or soft flatbread. Whether you're meal-prepping or serving to loved ones, 'Low Sodium Green Peas Curry' is a flavorful and guilt-free delight that will leave your taste buds content.
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Recipe Information
Ingredients
- 2 cups green peas
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 large tomato, chopped
- 1 cup coconut milk
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 0.25 cup fresh coriander leaves, chopped
- 1 tablespoon olive oil
- 1 cup water
- 0.25 teaspoon black pepper, freshly ground
Instructions
Heat olive oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, sauté for another minute until fragrant.
Add the chopped tomato and cook until the tomato softens and breaks down, about 4-5 minutes.
Stir in the coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder. Cook the spices for 2 minutes to enhance their flavors.
Add the green peas and water. Stir well, ensuring the peas are well coated with the spices.
Pour in the coconut milk, mix well, and bring the curry to a gentle simmer. Reduce the heat to low and let it cook for about 10 minutes until the peas are tender.
Adjust the consistency of the curry by adding a little more water if needed.
Turn off the heat, add freshly ground black pepper, and stir in the chopped coriander leaves.
Serve the green peas curry hot, garnished with additional coriander leaves, with steamed rice or flatbread.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 43.5 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2047 mg | 44% | |
*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.
