Nutrition Facts for Low sodium classic curry with rice

Low Sodium Classic Curry with Rice

Savor the comforting flavors of a Low Sodium Classic Curry with Rice, a heart-healthy twist on a traditional favorite. This vibrant recipe features tender chickpeas, fresh spinach, and a luxurious coconut milk-infused sauce, all gently spiced with aromatic coriander, cumin, and turmeric. Simmered with low-sodium vegetable broth and served over fluffy basmati rice, this dish offers a satisfying, nutrient-packed meal without sacrificing flavor. Perfect for weeknight dinners or meal prep, it’s garnished with fresh cilantro for a burst of brightness. Enjoy a wholesome curry that’s as nourishing as it is delicious! Ideal for those seeking low-sodium recipes, vegetarian meals, and quick curry inspirations.

Nutriscore Rating: 83/100
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Image of Low Sodium Classic Curry with Rice
Prep Time:15 mins
Cook Time:35 mins
Total Time:50 mins
Servings: 4

Ingredients

  • 2 tablespoons Olive oil
  • 1 large Onion, finely chopped
  • 3 Garlic cloves, minced
  • 1 tablespoon Fresh ginger, grated
  • 2 teaspoons Ground coriander
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Paprika
  • 0.5 teaspoon Cayenne pepper
  • 2 cups Low-sodium vegetable broth
  • 1 15-ounce can Canned diced tomatoes
  • 1 15-ounce can Chickpeas, drained and rinsed
  • 2 cups Fresh spinach
  • 1 cup Coconut milk
  • 1.5 cups Basmati rice
  • 0.25 cup Fresh cilantro, chopped
  • 0.5 teaspoon Black pepper

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Combine the rice with 3 cups of water in a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Step 2

While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the ground coriander, cumin, turmeric, paprika, and cayenne pepper. Stir to coat the onions, garlic, and ginger with the spices, cooking for 1 minute to bloom the spices.

Step 5

Pour in the low-sodium vegetable broth and canned diced tomatoes, and add the chickpeas. Stir to combine and bring the mixture to a simmer. Allow it to cook for 15 minutes, stirring occasionally.

Step 6

Add the fresh spinach and coconut milk to the skillet, cooking until the spinach is wilted and the coconut milk is well incorporated.

Step 7

Season with black pepper to taste.

Step 8

To serve, place a portion of rice on a plate and spoon the curry over the top. Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size (2200.8g)
Amount per serving % Daily Value*
Calories 1759.9
Total Fat 56.2g 0%
Saturated Fat 9.2g 0%
Polyunsaturated Fat 6.3g
Cholesterol 8.5mg 0%
Sodium 2811.0mg 0%
Total Carbohydrate 263.8g 0%
Dietary Fiber 51.6g 0%
Total Sugars 59.5g
Protein 58.5g 0%
Vitamin D 0IU 0%
Calcium 593.7mg 0%
Iron 28.3mg 0%
Potassium 3408.2mg 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: 28.2%
Protein: 13.0%
Carbs: 58.8%