Low Sodium Curried Vegetables

Bursting with vibrant spices and nourishing ingredients, this Low Sodium Curried Vegetables recipe is a wholesome, heart-healthy take on a classic curry dish. Brimming with fresh produce like carrots, red bell peppers, zucchini, and cauliflower, this recipe is gently simmered in a creamy blend of low sodium vegetable broth and coconut milk for maximum flavor without added salt. Infused with aromatic spices—curry powder, cumin, coriander, and a touch of cayenne—each bite offers a warm, comforting kick. Ready in just 50 minutes, this veggie-packed curry is a perfect weeknight dinner or meal prep option. Finish with a fresh squeeze of lime juice and cilantro for a tangy, herbaceous twist. Perfectly satisfying as a standalone dish or served alongside steamed brown rice or warm naan, this low sodium curry proves healthy eating can be deliciously indulgent.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 2 medium carrot, sliced
• 1 large red bell pepper, chopped
• 1 medium zucchini, sliced
• 2 cups cauliflower florets
• 1 cup green beans, trimmed and cut
• 1 cup low sodium vegetable broth
• 1 can (14 oz) coconut milk
• 0.25 cup fresh cilantro, chopped
• 1 medium lime, juiced

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and grated ginger and cook for another minute until fragrant.

Step 4

Add the curry powder, ground cumin, ground coriander, and cayenne pepper. Stir and cook for 1 to 2 minutes until the spices are well combined and aromatic.

Step 5

Add the sliced carrots, chopped red bell pepper, sliced zucchini, cauliflower florets, and green beans to the pot. Stir to coat the vegetables in the spice mixture.

Step 6

Pour in the low sodium vegetable broth and bring to a simmer. Cook for 10 minutes, allowing the vegetables to soften slightly.

Step 7

Stir in the coconut milk and continue to simmer for another 10 to 15 minutes, until the vegetables are cooked through but still retain some crunch.

Step 8

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

Step 9

Serve hot, optionally garnished with additional cilantro or a lime wedge.

Nutrition Facts

Serving size	(1755.2g)

Amount per serving	% Daily Value*
Calories	742.3

Total Fat 32.8g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4474.6mg	0%
Total Carbohydrate 109.0g	0%
Dietary Fiber 23.5g	0%
Total Sugars 60.0g
Protein 17.0g	0%

Vitamin D 0IU	0%
Calcium 321.9mg	0%
Iron 17.1mg	0%
Potassium 3195.3mg	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: 36.9%

Protein: 8.5%

Carbs: 54.6%