Low Sodium Coconut Milk Curry

Indulge in the vibrant flavors of this Low Sodium Coconut Milk Curry—a wholesome, heart-healthy twist on a classic favorite. Bursting with bold spices like turmeric, cumin, and curry powder, this vegetable-packed dish features tender zucchini, bell peppers, and carrots simmered in creamy coconut milk and low-sodium vegetable broth. Fresh spinach and cherry tomatoes add pops of color and nutrients, while a splash of lime juice brightens every bite. Perfect for a quick and satisfying meal, this rich yet light curry is ready in just 45 minutes and makes the ideal pairing with fluffy rice or warm naan bread. Enjoy a comforting, low-sodium dinner that doesn’t skimp on flavor!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 medium red bell pepper, sliced
• 1 large carrot, sliced
• 1 medium zucchini, sliced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 cup low sodium vegetable broth
• 1 can canned coconut milk (unsweetened)
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach leaves
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• to taste black pepper

Directions

Step 1

Heat coconut oil in a large skillet over medium heat.

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and ginger and cook for an additional 1 minute until fragrant.

Step 4

Add the red bell pepper, carrot, and zucchini, and sauté for 4-5 minutes until they begin to soften.

Step 5

Stir in the curry powder, ground cumin, ground coriander, and turmeric, and cook for 1 minute to release the flavors.

Step 6

Pour in the low sodium vegetable broth and bring to a simmer, allowing the vegetables to cook for 5 minutes.

Step 7

Add the coconut milk and cherry tomatoes, bring the mixture to a gentle simmer, and allow to cook for another 10 minutes until the vegetables are tender.

Step 8

Stir in the fresh spinach leaves and cook until just wilted, about 1-2 minutes.

Step 9

Remove from heat and stir in lime juice for a touch of acidity.

Step 10

Season with black pepper to taste and sprinkle with fresh cilantro before serving.

Step 11

Serve the curry warm over cooked rice or with naan bread for a complete meal.

Nutrition Facts

Serving size	(1424.7g)

Amount per serving	% Daily Value*
Calories	1425.9

Total Fat 126.6g	0%
Saturated Fat 107.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2362.9mg	0%
Total Carbohydrate 78.3g	0%
Dietary Fiber 21.6g	0%
Total Sugars 34.9g
Protein 19.3g	0%

Vitamin D 0IU	0%
Calcium 287.1mg	0%
Iron 24.7mg	0%
Potassium 3236.7mg	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: 74.5%

Protein: 5.0%

Carbs: 20.5%