Low Sodium Spinach Curry
Dive into vibrant flavors with this heart-healthy Low Sodium Spinach Curry, a deliciously wholesome dish perfect for anyone seeking a flavorful yet low-sodium meal option. Packed with nutrient-rich fresh spinach, aromatic spices like cumin, coriander, turmeric, and paprika, and creamy unsweetened coconut milk, this curry proves that healthy eating never has to compromise on taste. Sautéed onions, garlic, and ginger create a flavorful base, while a touch of black pepper adds a hint of heat. Ready in just 35 minutes, this easy-to-make spinach curry is perfect for weeknight dinners and pairs beautifully with brown rice, quinoa, or low-sodium flatbreads. Garnished with fresh cilantro, it’s a vibrant and satisfying dish that’s as good for your health as it is for your palate!
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Recipe Information
Ingredients
- 300 grams Fresh spinach leaves
- 1 cup Coconut milk (unsweetened)
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 1 medium, finely chopped Tomato
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Water
- 2 tablespoons, finely chopped Fresh cilantro (optional, for garnish)
Instructions
Thoroughly wash the spinach leaves under cold running water and drain. Set aside.
In a large skillet or saucepan, heat olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the minced garlic and grated ginger to the pan. Cook for 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, paprika, and black pepper. Toast the spices for 30 seconds to release their flavors.
Add the chopped tomato to the pan and cook for 3-4 minutes until it softens and blends with the spice mixture.
Stir in the water and coconut milk. Mix well and let it simmer for 2 minutes.
Gradually add the spinach leaves to the pan, stirring until they wilt. This should take about 3-4 minutes.
Let the curry simmer on low heat for 5-7 minutes, allowing the flavors to meld together. Stir occasionally.
Taste the curry and adjust the pepper or spices as needed. Note: No salt is added to keep it low-sodium.
Turn off the heat and garnish the curry with freshly chopped cilantro, if desired.
Serve hot with brown rice, quinoa, or your favorite low-sodium flatbread. Enjoy your healthy and delicious spinach curry!
Nutrition Facts
Calories |
911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 25.9 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2989 mg | 64% | |
*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.
