Low Sodium Hearty Veggie Curry
Dive into the vibrant flavors and wholesome goodness of this Low Sodium Hearty Veggie Curry, a perfect choice for those seeking a healthier twist on traditional curry dishes. Packed with an array of fresh vegetables like bell peppers, zucchini, carrots, cauliflower, and green beans, this recipe is bursting with color and nutrients. The aromatic blend of spices—turmeric, cumin, coriander, and garam masala—brings authentic warmth to every bite, while light coconut milk adds a touch of creamy richness without overpowering the dish. With no added salt, this curry is a heart-healthy option that's ideal for anyone looking to manage sodium intake without sacrificing flavor. Ready in just an hour and serving up to four, it’s perfect for a comforting weeknight dinner or meal prep. Garnish with fresh cilantro for a vibrant finish and enjoy its naturally satisfying, guilt-free deliciousness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 14 ounces canned diced tomatoes, no salt added
- 14 ounces coconut milk, light
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 2 carrot, sliced
- 2 cups cauliflower florets
- 1 cup green beans, trimmed
- 1 cup frozen peas
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the turmeric, cumin, coriander, and garam masala. Stir well to coat the onions and garlic in the spices.
Pour in the can of no salt added diced tomatoes and the light coconut milk, stirring to combine.
Bring the mixture to a simmer, then add the chopped bell pepper, zucchini, sliced carrots, cauliflower florets, and green beans. Stir well.
Cover the pot and cook for 20-25 minutes, or until the vegetables are tender, stirring occasionally.
Add the frozen peas and cook for an additional 5 minutes.
Stir in the chopped cilantro and lemon juice, then season with black pepper to taste.
Serve the curry hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 57.4 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4333 mg | 92% | |
*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.
