Low Sodium Indian Vegetable Curry
Dive into the vibrant flavors of this Low Sodium Indian Vegetable Curry, a heart-healthy twist on a classic dish bursting with aromatic spices and nutrient-rich vegetables. Crafted without added salt, this recipe relies on turmeric, cumin, coriander, and garam masala to build bold, authentic flavors while keeping it gentle on the heart. Creamy coconut milk and a medley of cauliflower, carrots, green beans, and bell peppers soak in the spices for a satisfying, wholesome meal. With just 15 minutes of prep and a simple simmer on the stovetop, this low-sodium curry pairs perfectly with steamed rice or whole grain naan, making it a quick, family-friendly favorite you’ll want to revisit. Perfect for those seeking flavorful low-sodium recipes, this dish showcases the beauty of wholesome ingredients and bold Indian-inspired cuisine.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 large Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 large Tomatoes, chopped
- 1 medium Red bell pepper, chopped
- 1 large Carrot, sliced
- 1 cup Green beans, cut into 1-inch pieces
- 2 cups Cauliflower florets
- 400 ml Coconut milk, reduced fat
- 1 cup Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the finely chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes, until fragrant.
Add the chopped tomatoes and cook for 5 minutes, allowing them to break down and become saucy.
Mix in the turmeric, coriander, cumin, and a pinch of black pepper.
Add the red bell pepper, carrot, green beans, and cauliflower florets, stirring well to coat the vegetables with the spices.
Pour in the coconut milk and water, stirring to combine.
Bring the mixture to a gentle simmer and cook for 20 minutes, or until the vegetables are tender.
Once the vegetables are cooked, stir in the garam masala and let it simmer for an additional 2 minutes.
Finish by adding fresh lemon juice and adjust the seasoning with more black pepper if needed.
Garnish with freshly chopped cilantro and serve hot with steamed rice or whole grain naan.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 38.8 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3246 mg | 69% | |
*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.
