Low Sodium Thai Vegetable Curry
Indulge in the vibrant flavors of this Low Sodium Thai Vegetable Curry, a wholesome and heart-healthy take on a beloved classic. Packed with fresh vegetables like bell peppers, zucchini, carrots, and broccoli, this dish maintains all the richness you love thanks to creamy low-fat coconut milk and fragrant Thai red curry paste with no added salt. Fresh aromatics like garlic, ginger, and optional lemongrass create a beautifully layered flavor profile, balanced with a splash of lime juice and coconut aminos for a healthy, umami kick. Perfectly simmered in low-sodium vegetable broth and served over fluffy jasmine rice or nutrient-rich quinoa, this quick and easy weeknight dinner is both satisfying and nourishing. It’s a vegan and gluten-free recipe that doesn’t compromise on taste and can be customized with your favorite veggies. Whether you’re looking for a lighter curry or a flavorful way to lower your sodium intake, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 can (13.5 oz) Coconut milk (unsweetened, low-fat)
- 1 cup Low sodium vegetable broth
- 2 tablespoons Red curry paste (low sodium or no added salt)
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Carrot, thinly sliced
- 1 medium Zucchini, cut into half-moons
- 2 cups Broccoli florets
- 2 cups Baby spinach
- 1 handful Fresh basil leaves
- 2 tablespoons Lime juice, freshly squeezed
- 1 stalk Lemongrass stalk, finely minced (optional)
- 1 tablespoon Avocado oil or coconut oil
- 1 tablespoon Coconut aminos (low-sodium soy sauce alternative)
- 2 cups Cooked jasmine rice or quinoa (for serving)
Instructions
Heat the avocado oil or coconut oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic, grated ginger, and optional minced lemongrass, and cook for an additional 1 minute until fragrant.
Add the red curry paste to the skillet and stir for 1-2 minutes to release its flavors.
Pour in the coconut milk and low sodium vegetable broth, stirring to combine.
Bring the mixture to a gentle simmer, then add the red bell pepper, carrot, zucchini, and broccoli florets.
Cook the vegetables for 10-12 minutes until they are tender but still crisp.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Add the coconut aminos and freshly squeezed lime juice, then taste and adjust flavors as needed.
Turn off the heat and fold in the fresh basil leaves.
Serve the curry hot over cooked jasmine rice or quinoa. Garnish with additional basil leaves and a lime wedge, if desired.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 26.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1867 mg | 40% | |
*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.
