Low Sodium Peas Curry
Discover the vibrant flavors of this Low Sodium Peas Curry, a nutritious and heart-healthy twist on a classic dish. Crafted with aromatic spices like cumin, coriander, turmeric, and garam masala, this curry boasts layers of rich, mouthwatering flavors without relying on extra salt. Fresh or frozen green peas are simmered in a fragrant base of grated ginger, garlic, and tomatoes, then finished with a creamy hint of unsweetened coconut milk for a velvety texture. This easy-to-make recipe comes together in just 45 minutes, making it perfect for a wholesome weeknight dinner. Garnished with fresh cilantro and a splash of tangy lemon juice, it’s a naturally vegan and gluten-free dish that pairs beautifully with brown rice or whole-grain bread. Whether you're cutting back on sodium or looking for a nourishing meal, this Low Sodium Peas Curry is sure to delight your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 whole Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 large Tomato, finely chopped
- 2 cups Green peas, fresh or frozen
- 1 cup Low sodium vegetable broth
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.25 teaspoon Red chili powder (optional)
- 0.5 cup Coconut milk (unsweetened)
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat olive oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger. Sauté for an additional 2 minutes until fragrant.
Add the chopped tomatoes to the pan and cook until they begin to break down, approximately 5 minutes.
Mix in the ground coriander, ground cumin, turmeric powder, and optional red chili powder. Cook for 1-2 minutes until the spices are well-fragranced.
Add the green peas and stir to coat them with the spice mixture.
Pour in the low sodium vegetable broth, bring the mixture to a gentle simmer, and let it cook for about 10 minutes or until the peas are tender.
Stir in the coconut milk and garam masala, and let the curry simmer for another 5 minutes.
Drizzle with lemon juice and garnish with chopped cilantro.
Serve warm with a side of brown rice or whole grain bread for a complete meal.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 634 mg | 13% | |
*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.
