Nutrition Facts for Low sodium chicken curry with vegetables

Low Sodium Chicken Curry with Vegetables

Discover the vibrant flavors of this Low Sodium Chicken Curry with Vegetables, a heart-healthy take on a classic comfort dish. Tender bites of chicken are simmered in a rich, aromatic sauce made with a blend of curry powder, turmeric, and cumin, all balanced by creamy coconut milk and no-salt-added diced tomatoes. Packed with colorful, nutrient-dense vegetables like carrots, bell peppers, and green beans, this one-pot meal is both wholesome and satisfying. Fresh ginger, garlic, and a splash of lime juice elevate the flavor profile, while chopped cilantro provides a bright, zesty finish. Perfectly suited for those watching their sodium intake, it’s an ideal dinner option served with fluffy steamed rice or naan bread for soaking up every last drop of the savory sauce.

Nutriscore Rating: 78/100
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Image of Low Sodium Chicken Curry with Vegetables
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Servings: 4

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium, diced onion
  • 3 minced garlic cloves
  • 1 tablespoon, grated fresh ginger
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 0.25 teaspoon cayenne pepper
  • 14.5 ounces canned no-salt-added diced tomatoes
  • 1 cup unsweetened coconut milk
  • 2 large, sliced carrots
  • 1 cut into strips bell pepper
  • 1 cup, trimmed green beans
  • 0.5 cup, chopped fresh cilantro
  • 1 juiced lime
  • 0.5 teaspoon black pepper

Directions

Step 1

Trim any excess fat from the chicken breasts and cut them into bite-sized pieces.

Step 2

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

Step 3

Add the diced onion to the pot and sauté for about 3 minutes until softened.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional minute.

Step 5

Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5 minutes.

Step 6

Sprinkle in the curry powder, turmeric, cumin, and cayenne pepper, stirring to coat the chicken evenly with the spices.

Step 7

Add the canned diced tomatoes and coconut milk, bringing the mixture to a gentle simmer.

Step 8

Stir in the sliced carrots, bell pepper strips, and green beans.

Step 9

Cover and cook the curry for 15 to 20 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked through.

Step 10

Remove the pot from heat and add the juice of one lime and black pepper, stirring well.

Step 11

Garnish with chopped fresh cilantro before serving.

Step 12

Serve hot alongside steamed rice or warm naan bread, if desired.

Nutrition Facts

Serving size (1777.4g)
Amount per serving % Daily Value*
Calories 1382.2
Total Fat 51.4g 0%
Saturated Fat 13.3g 0%
Polyunsaturated Fat 3.1g
Cholesterol 385.6mg 0%
Sodium 4827.0mg 0%
Total Carbohydrate 77.0g 0%
Dietary Fiber 22.2g 0%
Total Sugars 35.7g
Protein 153.2g 0%
Vitamin D 22.7IU 0%
Calcium 784.9mg 0%
Iron 22.2mg 0%
Potassium 3354.1mg 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: 33.4%
Protein: 44.3%
Carbs: 22.3%