Low Sodium Coconut Curry

Indulge in the vibrant flavors of this Low Sodium Coconut Curry, a wholesome and heart-healthy twist on a classic favorite. Bursting with the warmth of curry powder, turmeric, and a hint of cayenne pepper, this creamy dish combines the richness of coconut milk with a medley of fresh vegetables like bell peppers, carrots, spinach, and cherry tomatoes. High-fiber chickpeas and a splash of lime juice add a satisfying and zesty finish, while the low-sodium vegetable broth ensures it’s perfect for those watching their salt intake. Ready in just 45 minutes, this one-pot curry is an easy, flavorful solution for weeknight dinners. Serve it over fluffy rice or with warm bread for a comforting, plant-based meal that’s sure to impress.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon coconut oil
• 1 medium yellow onion, finely chopped
• 1 tablespoon fresh ginger, minced
• 3 large garlic cloves, minced
• 1 large red bell pepper, sliced
• 1 medium carrot, sliced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 1 cup low sodium vegetable broth
• 14 ounces coconut milk
• 2 cups fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 1 cup cooked chickpeas
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoon black pepper

Directions

Step 1

In a large pot, heat the coconut oil over medium heat.

Step 2

Add the chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent.

Step 3

Add the minced ginger and garlic to the pot, sauté for another minute until fragrant.

Step 4

Stir in the sliced bell pepper and carrot, and cook for an additional 3-4 minutes until they start to soften.

Step 5

Sprinkle in the curry powder, turmeric, and cayenne pepper. Stir to coat the vegetables evenly with the spices and cook for 1 minute to allow the spices to toast.

Step 6

Pour in the low sodium vegetable broth and stir, scraping up any browned bits from the bottom of the pot.

Step 7

Add the coconut milk and bring to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld together.

Step 8

Stir in the spinach leaves, cherry tomatoes, and chickpeas, and cook for another 5 minutes until the spinach wilts and the tomatoes soften.

Step 9

Remove the pot from heat and stir in the lime juice and chopped cilantro.

Step 10

Season with black pepper to taste.

Step 11

Divide the coconut curry into bowls and serve with your choice of rice or bread, if desired.

Nutrition Facts

Serving size	(1487.4g)

Amount per serving	% Daily Value*
Calories	820.4

Total Fat 21.9g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 4400.5mg	0%
Total Carbohydrate 138.6g	0%
Dietary Fiber 28.0g	0%
Total Sugars 57.2g
Protein 27.4g	0%

Vitamin D 0IU	0%
Calcium 305.4mg	0%
Iron 20.9mg	0%
Potassium 2669.2mg	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: 22.9%

Protein: 12.7%

Carbs: 64.4%