Heart-Healthy Coconut Milk Curry

Packed with vibrant veggies and nourishing ingredients, this Heart-Healthy Coconut Milk Curry is a delicious, plant-based meal that’s perfect for weeknight dinners. Highlighting a medley of colorful produce like broccoli, carrots, zucchini, and baby spinach, this curry is brimming with essential nutrients and fiber. The creamy base of light coconut milk, infused with aromatic spices like curry powder, turmeric, and cumin, creates a comforting, flavorful bowl that's light yet deeply satisfying. With protein-packed chickpeas and a bed of nutty brown rice, it’s as filling as it is wholesome. Easy to prepare in just 40 minutes, this one-pot wonder delivers a heart-smart, dairy-free, and gluten-free meal that doesn’t compromise on taste.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon coconut oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 medium red bell pepper, sliced
• 2 cups broccoli florets
• 2 medium carrots, sliced
• 1 medium zucchini, diced
• 1 15-ounce can cooked chickpeas, rinsed and drained
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 cup low-sodium vegetable broth
• 1 13.5-ounce can light coconut milk
• 2 cups baby spinach
• 2 tablespoons fresh lime juice
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 cups brown rice, cooked

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for about 5 minutes until translucent.

Step 3

Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.

Step 4

Add the sliced red bell pepper, broccoli florets, sliced carrots, and diced zucchini to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Mix in the cooked chickpeas, curry powder, cumin, and turmeric, stirring well to coat the vegetables.

Step 6

Pour in the low-sodium vegetable broth and bring to a simmer.

Step 7

Reduce heat and add the light coconut milk, stirring well to combine. Simmer gently for about 10 minutes, allowing the flavors to meld and vegetables to become tender.

Step 8

Add the baby spinach and fresh lime juice, stirring until the spinach wilts.

Step 9

Season with salt and black pepper to taste.

Step 10

Garnish with chopped fresh cilantro before serving.

Step 11

Serve hot over a bed of cooked brown rice.

Nutrition Facts

Serving size	(2450.8g)

Amount per serving	% Daily Value*
Calories	2098.1

Total Fat 36.2g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 7828.5mg	0%
Total Carbohydrate 381.0g	0%
Dietary Fiber 64.5g	0%
Total Sugars 48.3g
Protein 76.1g	0%

Vitamin D 0IU	0%
Calcium 575.8mg	0%
Iron 35.8mg	0%
Potassium 3819.0mg	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: 15.1%

Protein: 14.1%

Carbs: 70.7%