Low Sodium Potato Curry
Discover the vibrant flavors of this Low Sodium Potato Curry, a heart-healthy twist on the classic comfort food. Perfectly spiced and brimming with wholesome ingredients like tender potatoes, sweet carrots, and green peas, this curry is made creamy with coconut milk and infused with aromatic ginger, garlic, and cumin seeds for a fragrant experience. With no added salt, the dish relies on natural spices like turmeric, coriander, and garam masala to deliver rich flavor that satisfies. Ready in under an hour, this one-pot wonder is ideal for busy weeknight meals or feeding a group. Garnished with fresh cilantro, serve it with steamed rice or flatbread for a wholesome, low-sodium delight.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 large Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Olive oil
- 1 medium Carrot
- 1 cup Green peas
- 1 cup Tomato puree
- 1 cup Coconut milk
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 tablespoons Fresh cilantro
- 1 cup Water
Instructions
Peel and dice the potatoes into bite-sized cubes.
Chop the onion, mince the garlic, and grate the ginger.
Heat the olive oil in a large pan over medium heat. Add cumin seeds and let them crackle for a few seconds.
Add the chopped onions to the pan and sauté until they become translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the chopped carrot to the pan and cook for an additional 3 minutes.
Mix in the turmeric powder, coriander powder, garam masala, and red chili powder. Stir well to coat the vegetables.
Add the diced potatoes to the pan, stirring to ensure they are well coated with the spices.
Pour in the tomato puree and cook for 5 minutes, allowing the flavors to meld together.
Stir in the coconut milk and 1 cup of water. Bring to a boil, then reduce the heat to low and cover the pan.
Simmer the curry for 15 minutes or until the potatoes are tender and cooked through.
Add the green peas and cook for an additional 5 minutes until the peas are heated through.
Remove from heat and garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 59.5 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 6748 mg | 144% | |
*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.
