Low Sodium Curry Vegetable

Packed with vibrant vegetables and aromatic spices, this Low Sodium Curry Vegetable recipe is a wholesome dish that's both heart-healthy and bursting with flavor. Featuring nutrient-rich carrots, bell peppers, broccoli, zucchini, and cauliflower simmered in a creamy blend of unsweetened coconut milk and no-salt-added diced tomatoes, this curry is a perfect choice for those seeking to reduce their sodium intake without sacrificing taste. The addition of fragrant ginger, garlic, and a medley of bold spices like curry powder, cumin, and turmeric creates a warm, comforting base, while a final squeeze of lime juice and fresh cilantro adds a zesty, herbaceous finish. Ready in just 50 minutes, this vegan-friendly dish is an easy weeknight dinner that pairs beautifully with steamed rice or warm flatbread for a satisfying, low-sodium meal.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 2 medium Carrot, chopped
• 1 large Red bell pepper, chopped
• 2 cups Broccoli florets
• 1 large Zucchini, sliced
• 2 cups Cauliflower florets
• 1 can (13.5 ounces) Unsweetened coconut milk
• 1 can (14.5 ounces) Diced tomatoes, no salt added
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric
• 0.5 teaspoon Chili flakes
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Lime juice
• 0.5 teaspoon Black pepper

Directions

Step 1

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

Step 2

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

Step 3

Add the minced garlic and grated ginger, and sauté for an additional 2 minutes until fragrant.

Step 4

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

Step 5

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

Step 6

Pour in the unsweetened coconut milk and diced tomatoes. Stir to combine everything.

Step 7

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 20-25 minutes, or until the vegetables are tender.

Step 8

Once the vegetables are cooked to your desired tenderness, add the lime juice and black pepper. Stir well.

Step 9

Garnish with chopped fresh cilantro and serve hot with your choice of rice or flatbread.

Nutrition Facts

Serving size	(2011.1g)

Amount per serving	% Daily Value*
Calories	761.8

Total Fat 39.3g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4472.9mg	0%
Total Carbohydrate 93.9g	0%
Dietary Fiber 29.5g	0%
Total Sugars 44.4g
Protein 24.1g	0%

Vitamin D 0IU	0%
Calcium 1130.7mg	0%
Iron 20.9mg	0%
Potassium 3342.9mg	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: 42.8%

Protein: 11.7%

Carbs: 45.5%