Low Sodium Seafood Curry
Dive into the rich, flavorful world of this Low Sodium Seafood Curry, a dish that’s a perfect blend of indulgence and health-conscious cooking. This vibrant recipe is packed with aromatic spices like turmeric, cumin, and coriander, combined with creamy coconut milk and a medley of fresh basil and lime juice for a refreshing twist. Featuring a hearty mix of shrimp, scallops, and fish, this curry pairs beautifully with steamed rice or your favorite grain for a satisfying meal. With its low sodium content, it’s tailored for those seeking a heart-healthy alternative without compromising on flavor. Ready in just under 45 minutes, this seafood curry is the ultimate dinner idea for anyone who loves bold spices and quick, wholesome recipes.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 large Onion, finely chopped
- 1 Red bell pepper, sliced
- 14 ounces Canned coconut milk
- 2 tablespoons Tomato paste
- 1 cup Low sodium vegetable broth
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh basil leaves, chopped
- 1 pound Mixed seafood (shrimp, scallops, and fish), cleaned and cut into bite-size pieces
- 2 tablespoons Lime juice
Instructions
Heat olive oil in a large pan over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
Add chopped onion and sliced red bell pepper to the pan. Sauté for another 3-4 minutes until the onions are translucent.
Pour in the coconut milk, tomato paste, and low sodium vegetable broth. Stir well to combine.
Add turmeric powder, ground cumin, ground coriander, cayenne pepper, and black pepper to the mixture. Stir to incorporate the spices.
Allow the curry mix to simmer on low heat for about 10 minutes, stirring occasionally.
Add the mixed seafood to the pan, making sure it is submerged in the curry sauce.
Cover and cook the seafood for about 8-10 minutes until it is opaque and cooked through.
Remove the pan from heat and stir in fresh lime juice and chopped basil leaves.
Taste the curry and adjust seasoning if needed (note: the recipe is low in sodium, so avoid adding additional salt).
Serve hot with steamed rice or your choice of side.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1606 mg | 70% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 28.4 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 458 mg | 35% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 3885 mg | 83% | |
*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.
