Heart-Healthy Curry Vegetables

Brighten your dinner table with this vibrant and nourishing Heart-Healthy Curry Vegetables recipe, a perfect blend of flavor and wellness. Packed with antioxidant-rich sweet potatoes, fiber-loaded chickpeas, and a medley of colorful vegetables like zucchini, cauliflower, and red bell peppers, this dish is simmered in a fragrant mix of curry powder, cumin, and coriander for a deeply satisfying taste. Creamy light coconut milk adds a luscious texture, while fresh spinach and a splash of lime juice bring a refreshing finish. Quick to prepare in just 45 minutes and completely plant-based, this low-sodium, high-fiber vegan curry is an ideal choice for those seeking a wholesome, heart-conscious meal. Garnished with cilantro, it’s perfect served on its own or over fluffy brown rice for added whole grain goodness!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 medium sweet potato, peeled and diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 2 cups cauliflower florets
• 2 cups low-sodium vegetable broth
• 1 15-ounce can canned chickpeas, drained and rinsed
• 1 can (14 ounces) light coconut milk
• 2 cups fresh spinach leaves
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and ginger; cook for another minute until fragrant.

Step 4

Add the curry powder, cumin, and coriander. Stir to coat the onions and spices in the oil, allowing them to become fragrant, about 1 minute.

Step 5

Add the sweet potato, red bell pepper, zucchini, and cauliflower florets to the pot.

Step 6

Pour in the low-sodium vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the vegetables are tender.

Step 7

Stir in the chickpeas and coconut milk. Simmer uncovered for another 5 minutes until the mixture thickens slightly.

Step 8

Add the spinach leaves and lime juice, stirring until the spinach wilts.

Step 9

Season with salt and black pepper, adjusting to taste.

Step 10

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(2309.2g)

Amount per serving	% Daily Value*
Calories	1314.8

Total Fat 58.3g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 8251.7mg	0%
Total Carbohydrate 172.9g	0%
Dietary Fiber 41.0g	0%
Total Sugars 44.6g
Protein 43.5g	0%

Vitamin D 0IU	0%
Calcium 484.1mg	0%
Iron 31.8mg	0%
Potassium 3950.0mg	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: 37.7%

Protein: 12.5%

Carbs: 49.7%