Sugar-Free Coconut Milk Curry
Indulge in the wholesome comfort of this Sugar-Free Coconut Milk Curry, a vibrant and nutrient-packed dish that's bursting with aromatic spices and creamy richness. Crafted with coconut milk, a medley of fresh vegetables, and fragrant seasonings like cumin, coriander, and turmeric, this curry strikes a perfect balance of bold flavors without any added sugar. The addition of fresh spinach and a squeeze of lime brings a refreshing twist, while the subtle heat from red chili powder warms every bite. Ready in just 45 minutes, this vegan and gluten-free recipe is an ideal choice for a healthy weeknight dinner. Pair it with rice, quinoa, or enjoy it on its own for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 400 grams canned diced tomatoes
- 400 milliliters coconut milk
- 1 cup vegetable broth
- 2 cups, chopped (e.g., bell peppers, carrots, cauliflower) mixed vegetables
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups fresh spinach
- 2 tablespoons, chopped fresh cilantro
- 1 sliced into wedges lime
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, and red chili powder, stirring to coat the onions and ensuring the spices are fragrant, about 1-2 minutes.
Pour in the diced tomatoes and cook for 3-4 minutes, allowing them to slightly reduce.
Add the coconut milk and vegetable broth to the pan, and stir well to combine.
Bring the mixture to a gentle simmer, then add the mixed vegetables.
Cover and cook for about 15 minutes, or until the vegetables are tender.
Season the curry with sea salt and black pepper to taste, then stir in the fresh spinach, cooking until just wilted.
Remove from heat and sprinkle with fresh cilantro.
Serve hot with lime wedges on the side for squeezing over the curry.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3612 mg | 157% | |
| Total Carbohydrate | 139.6 g | 51% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 64.2 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2850 mg | 61% | |
*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.
