Low Sodium Authentic Tomato Curry

Dive into the rich, aromatic flavors of this Low Sodium Authentic Tomato Curry, a healthy twist on a beloved classic! This recipe delivers all the warmth and complexity of traditional tomato curry while keeping sodium levels in check. Fragrant spices like cumin, coriander, and garam masala are toasted to perfection, pairing beautifully with the natural sweetness of tomatoes and the creamy richness of coconut milk. The dish is further enlivened with fresh cilantro and a zesty pop of lemon juice, making it light yet satisfying. Ready in just 50 minutes, this wholesome curry is perfect served over fluffy rice or with warm flatbreads for a nourishing, low-salt meal that doesn’t skimp on flavor. Ideal for anyone seeking heart-healthy, plant-based recipes, this curry will become a staple in your weekly dinner rotation.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 green chili, finely chopped
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1.5 teaspoons coriander powder
• 1 teaspoon ground cumin
• 4 cups tomatoes, chopped
• 1 cup unsweetened coconut milk
• 0.5 cup fresh cilantro, chopped
• 0.5 teaspoon black pepper
• 1 cup water
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

Add the mustard seeds and cumin seeds, and sauté for about 2 minutes until they start to crackle.

Step 3

Add the chopped onion and sauté until it turns golden brown, approximately 5-7 minutes.

Step 4

Stir in the minced garlic, ginger, and green chili, cooking for another 2 minutes until fragrant.

Step 5

Add the turmeric powder, garam masala, coriander powder, and ground cumin. Stir well to combine with the onion mixture.

Step 6

Add the chopped tomatoes and cook for about 10 minutes, stirring occasionally, until the tomatoes are soft and the oil begins to separate from the tomato mixture.

Step 7

Pour in the coconut milk and water, then stir to combine. Cook for an additional 10 minutes on a low simmer.

Step 8

Season with black pepper to taste. Add the freshly chopped cilantro and stir it in.

Step 9

Finally, add the lemon juice, give it a final stir and remove from heat.

Step 10

Serve hot with rice or flatbreads, garnishing with additional cilantro if desired.

Nutrition Facts

Serving size	(1841.2g)

Amount per serving	% Daily Value*
Calories	649.1

Total Fat 38.8g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 153.9mg	0%
Total Carbohydrate 73.8g	0%
Dietary Fiber 22.4g	0%
Total Sugars 36.5g
Protein 16.8g	0%

Vitamin D 0IU	0%
Calcium 767.0mg	0%
Iron 14.0mg	0%
Potassium 3180.5mg	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: 49.1%

Protein: 9.4%

Carbs: 41.5%