Heart-Healthy Coconut Curry

Dive into the comforting flavors of this Heart-Healthy Coconut Curry, a vibrant and nourishing plant-based dish loaded with wholesome ingredients. Perfect for a weeknight dinner, this recipe combines a rainbow of fresh vegetables, protein-packed chickpeas, and creamy light coconut milk to create a rich yet guilt-free curry that’s low in sodium and packed with essential nutrients. The bold aroma of garlic, ginger, and curry powder infuses each bite, while a squeeze of lime and a sprinkle of fresh cilantro brighten the flavors. Ready in just 45 minutes, this quick and healthy curry is gluten-free, dairy-free, and perfect for serving over fluffy brown rice or with warm whole-grain bread. Whether you’re prioritizing heart health or simply craving a flavorful and satisfying meal, this dish is sure to become a staple in your recipe collection!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 medium carrot, julienned
• 2 cups broccoli florets
• 1 medium zucchini, sliced
• 2 tablespoons curry powder
• 1 cup low-sodium vegetable broth
• 1 can (14 oz) canned light coconut milk
• 1 cup cooked chickpeas
• 2 cups fresh spinach leaves
• 0.25 cup fresh cilantro, chopped
• 1 lime, juiced
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until the onion is translucent.

Step 2

Add the minced garlic and grated ginger to the skillet. Cook for another 2 minutes until fragrant.

Step 3

Stir in the sliced red bell pepper, julienned carrot, broccoli florets, and sliced zucchini. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Sprinkle the curry powder over the vegetables and mix well to coat evenly.

Step 5

Pour in the low-sodium vegetable broth and the canned light coconut milk. Stir to combine and bring the mixture to a simmer.

Step 6

Lower the heat and add the cooked chickpeas, allowing the curry to simmer gently for about 10 minutes until the vegetables are tender.

Step 7

Add the fresh spinach leaves, stirring them into the curry until they wilt, which should take about 2 minutes.

Step 8

Season the curry with salt and black pepper to taste.

Step 9

Remove the skillet from the heat and stir in the juice of one lime to add freshness and a hint of acidity.

Step 10

Garnish the curry with chopped cilantro before serving. Enjoy your heart-healthy meal with a side of brown rice or whole-grain bread.

Nutrition Facts

Serving size	(1663.0g)

Amount per serving	% Daily Value*
Calories	893.1

Total Fat 39.1g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 6819.4mg	0%
Total Carbohydrate 114.3g	0%
Dietary Fiber 30.7g	0%
Total Sugars 32.7g
Protein 34.6g	0%

Vitamin D 0IU	0%
Calcium 406.6mg	0%
Iron 22.8mg	0%
Potassium 2490.3mg	0%

*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.

Source of Calories

Fat: 37.1%

Protein: 14.6%

Carbs: 48.3%