Low Sodium Curry Vegetables

Indulge in the vibrant flavors of this Low Sodium Curry Vegetables recipe, a wholesome, heart-healthy dish that doesn’t skimp on taste. Packed with nutrient-rich vegetables like carrots, broccoli, zucchini, and red bell peppers, this curry is simmered in a creamy blend of unsweetened coconut milk and low-sodium vegetable broth, ensuring a flavorful yet guilt-free experience. Fragrant spices—cumin, coriander, turmeric, and garam masala—combine beautifully with fresh ginger, garlic, and a squeeze of lime for a zesty, aromatic finish. Ready in just 45 minutes and perfect for pairing with brown rice or quinoa, this dish offers the perfect balance of bold flavors and mindful cooking, making it ideal for those seeking delicious low-sodium recipes.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 large Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.25 teaspoon Cayenne pepper
• 2 medium Carrot, sliced
• 1 large Red bell pepper, chopped
• 1 medium Zucchini, chopped
• 2 cups Broccoli florets
• 2 large Tomato, chopped
• 1 cup Canned coconut milk, unsweetened
• 1 cup Low sodium vegetable broth
• 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 sauté until translucent, about 4-5 minutes.

Step 3

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

Step 4

Add the cumin, coriander, turmeric, garam masala, and cayenne pepper. Stir well to coat the onions and activate the spices, cooking for 30 seconds.

Step 5

Add the sliced carrots, chopped red bell pepper, zucchini, and broccoli florets. Stir to combine and cook for 3-4 minutes until the vegetables begin to soften.

Step 6

Add the chopped tomatoes and stir well. Cook for another 2 minutes.

Step 7

Pour in the coconut milk and low sodium vegetable broth. Stir everything together and bring to a gentle simmer.

Step 8

Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the vegetables are tender.

Step 9

Turn off the heat and stir in the lime juice and chopped cilantro.

Step 10

Serve the curry hot with a choice of brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1773.0g)

Amount per serving	% Daily Value*
Calories	1180.8

Total Fat 90.2g	0%
Saturated Fat 55.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 367.6mg	0%
Total Carbohydrate 93.8g	0%
Dietary Fiber 28.9g	0%
Total Sugars 42.0g
Protein 25.6g	0%

Vitamin D 0IU	0%
Calcium 382.0mg	0%
Iron 18.6mg	0%
Potassium 3464.5mg	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: 63.0%

Protein: 7.9%

Carbs: 29.1%