Sugar-Free Coconut Curry
Indulge in the creamy, aromatic flavors of Sugar-Free Coconut Curry, a wholesome, nutrient-packed dish that’s both satisfying and nourishing. This vibrant recipe combines fresh vegetables like bell peppers, zucchini, and carrots with tender chickpeas, all simmered in a rich, spiced coconut milk broth. With the earthy warmth of curry powder and turmeric, a zing of fresh lime, and a fragrant garnish of cilantro, this dish delivers bold, authentic flavors without any added sugar. Perfect for weeknight dinners, it’s easy to prepare in just 45 minutes and serves four generously. Serve it on its own for a hearty, plant-based meal, or pair it with steamed rice or naan for a complete comfort food experience. This recipe is not only sugar-free but also dairy-free, making it ideal for vegans and anyone seeking a healthy yet flavorful curry option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 large Yellow onion
- 3 Garlic cloves
- 1 tablespoon Fresh ginger
- 1 large Red bell pepper
- 1 medium Zucchini
- 2 medium Carrots
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 400 ml Canned coconut milk
- 500 ml Vegetable broth
- 1 can Chickpeas
- 1 Lime
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh cilantro
Instructions
Heat the coconut oil in a large pot over medium heat.
Finely chop the yellow onion, mince the garlic cloves, and grate the fresh ginger.
Add the onion to the pot and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and fresh ginger, and cook for an additional 1-2 minutes, stirring continuously.
Dice the red bell pepper and zucchini, and slice the carrots thinly.
Add the red bell pepper, zucchini, and carrots to the pot. Cook for about 5 minutes until they start to soften.
Stir in the curry powder and ground turmeric, cooking for another 1-2 minutes to toast the spices.
Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer.
Drain and rinse the canned chickpeas, then add them to the pot.
Reduce heat to low, cover, and let the curry simmer for about 15 minutes.
While the curry simmers, halve the lime and chop the fresh cilantro.
After 15 minutes, squeeze the lime juice into the curry, then add salt and black pepper to taste.
Stir in half of the chopped cilantro, reserving the other half for garnish.
Remove the pot from heat and let it sit for a few minutes to thicken slightly.
Serve the curry hot, garnished with the remaining cilantro.
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 110.7 g | 554% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9684 mg | 421% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 71.7 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 4749 mg | 101% | |
*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.
