Low Sodium Hearty Veggie Curry

Dive into the comforting flavors of this *Low Sodium Hearty Veggie Curry*, a wholesome dish that’s both nutrient-packed and irresistibly delicious. This recipe shines with vibrant, fresh vegetables like zucchini, cauliflower, and carrots, all simmered in a fragrant blend of turmeric, cumin, and garam masala. A light coconut milk base and no-salt-added diced tomatoes lend creaminess without overloading on sodium, making this the perfect option for health-conscious eaters. Ready in under an hour, it’s a one-pot wonder that’s ideal for busy weeknights or meal prep. Serve it over steamed rice or with warm naan for a satisfying, low-sodium meal that doesn't skimp on flavor. Garnished with freshly chopped cilantro and a squeeze of lemon, this veggie curry will have everyone coming back for seconds!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 14 ounces canned diced tomatoes, no salt added
• 14 ounces coconut milk, light
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 2 carrot, sliced
• 2 cups cauliflower florets
• 1 cup green beans, trimmed
• 1 cup frozen peas
• 0.5 cup fresh cilantro, chopped
• 2 tablespoons lemon 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 until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 4

Add the turmeric, cumin, coriander, and garam masala. Stir well to coat the onions and garlic in the spices.

Step 5

Pour in the can of no salt added diced tomatoes and the light coconut milk, stirring to combine.

Step 6

Bring the mixture to a simmer, then add the chopped bell pepper, zucchini, sliced carrots, cauliflower florets, and green beans. Stir well.

Step 7

Cover the pot and cook for 20-25 minutes, or until the vegetables are tender, stirring occasionally.

Step 8

Add the frozen peas and cook for an additional 5 minutes.

Step 9

Stir in the chopped cilantro and lemon juice, then season with black pepper to taste.

Step 10

Serve the curry hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2077.3g)

Amount per serving	% Daily Value*
Calories	1013.9

Total Fat 53.1g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 319.3mg	0%
Total Carbohydrate 129.7g	0%
Dietary Fiber 41.7g	0%
Total Sugars 57.4g
Protein 32.6g	0%

Vitamin D 0IU	0%
Calcium 526.5mg	0%
Iron 22.1mg	0%
Potassium 4333.4mg	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: 42.4%

Protein: 11.6%

Carbs: 46.0%