Heart-Healthy Thai Vegetable Curry

Packed with vibrant colors and bold flavors, this Heart-Healthy Thai Vegetable Curry is a nutrient-rich delight that’s perfect for a wholesome, satisfying meal. This recipe swaps heavy ingredients for heart-smart alternatives like lite coconut milk and low-sodium soy sauce, creating a guilt-free dish that’s both creamy and aromatic. Fresh vegetables like zucchini, broccoli, and red bell peppers bring a medley of textures, while protein-packed tofu makes it a complete meal. Infused with the warming spice of ginger and the zesty punch of lime, this curry is ready in just 35 minutes, making it an ideal weeknight dinner. Serve it over brown rice or quinoa for an extra boost of fiber, and don’t forget the fresh cilantro garnish for a pop of herbaceous freshness. Whether you’re striving for healthier eating or simply craving Thai flavors, this dish delivers on all fronts!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 teaspoon Coconut oil
• 1 small Yellow onion, diced
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Thai red curry paste (low-sodium if possible)
• 1 14-ounce can Lite coconut milk
• 1 cup Low-sodium vegetable broth
• 1 medium Carrot, sliced
• 1 Red bell pepper, sliced
• 1 medium Zucchini, sliced
• 2 cups Broccoli florets
• 1 block Firm tofu, cubed
• 1 tablespoon Fresh lime juice
• 1 tablespoon Low-sodium soy sauce or tamari (for gluten-free)
• 2 tablespoons Fresh cilantro, chopped
• 2 cups Cooked brown rice or quinoa (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion and cook until softened, about 3-4 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic.

Step 4

Add the Thai red curry paste and stir well, cooking for 1-2 minutes to release its flavors.

Step 5

Pour in the lite coconut milk and vegetable broth, stirring to combine.

Step 6

Bring the mixture to a gentle simmer and add the sliced carrot, red bell pepper, zucchini, and broccoli florets.

Step 7

Cook the vegetables for 5-7 minutes or until they are tender but still vibrant in color.

Step 8

Gently stir in the cubed tofu and let it warm through for 2-3 minutes.

Step 9

Stir in the lime juice and soy sauce or tamari, adjusting the flavors as needed.

Step 10

Remove the skillet from heat and garnish the curry with fresh cilantro.

Step 11

Serve the curry over cooked brown rice or quinoa if desired. Enjoy warm!

Nutrition Facts

Serving size	(1971.6g)

Amount per serving	% Daily Value*
Calories	1641.9

Total Fat 73.8g	0%
Saturated Fat 45.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1176.4mg	0%
Total Carbohydrate 184.7g	0%
Dietary Fiber 25.4g	0%
Total Sugars 27.8g
Protein 63.5g	0%

Vitamin D 0IU	0%
Calcium 1924.8mg	0%
Iron 13.1mg	0%
Potassium 2348.3mg	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: 40.1%

Protein: 15.3%

Carbs: 44.6%