Low Sodium Indian Vegetable Curry

Savor the rich and aromatic flavors of this *Low Sodium Indian Vegetable Curry*, a wholesome take on a classic dish that’s brimming with vibrant vegetables and warm spices. Perfect for those seeking a healthier option, this curry uses naturally flavorful ingredients like garlic, ginger, turmeric, and garam masala to create a robust and satisfying meal, all while keeping sodium levels in check. A medley of fresh veggies—cauliflower, green beans, carrots, and red bell pepper—simmers gently in creamy reduced-fat coconut milk, making it both nourishing and delicious. Quick to prepare in just 45 minutes, this curry is an excellent choice for a comforting weeknight dinner. Garnish it with fresh cilantro and a splash of lemon juice for a zesty finish, and pair it with steamed rice or whole-grain naan to round out the meal. Whether you’re embracing a low-sodium diet or just love vibrant Indian flavors, this recipe is a must-try!

Nutriscore Rating: 74/100

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, grated
• 2 large Tomatoes, chopped
• 1 medium Red bell pepper, chopped
• 1 large Carrot, sliced
• 1 cup Green beans, cut into 1-inch pieces
• 2 cups Cauliflower florets
• 400 ml Coconut milk, reduced fat
• 1 cup Water
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Black pepper, freshly ground
• 0.5 cup Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

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

Step 3

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

Step 4

Add the chopped tomatoes and cook for 5 minutes, allowing them to break down and become saucy.

Step 5

Mix in the turmeric, coriander, cumin, and a pinch of black pepper.

Step 6

Add the red bell pepper, carrot, green beans, and cauliflower florets, stirring well to coat the vegetables with the spices.

Step 7

Pour in the coconut milk and water, stirring to combine.

Step 8

Bring the mixture to a gentle simmer and cook for 20 minutes, or until the vegetables are tender.

Step 9

Once the vegetables are cooked, stir in the garam masala and let it simmer for an additional 2 minutes.

Step 10

Finish by adding fresh lemon juice and adjust the seasoning with more black pepper if needed.

Step 11

Garnish with freshly chopped cilantro and serve hot with steamed rice or whole grain naan.

Nutrition Facts

Serving size	(1904.8g)

Amount per serving	% Daily Value*
Calories	809.6

Total Fat 50.8g	0%
Saturated Fat 39.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 258.1mg	0%
Total Carbohydrate 88.2g	0%
Dietary Fiber 27.9g	0%
Total Sugars 38.8g
Protein 20.5g	0%

Vitamin D 0IU	0%
Calcium 391.7mg	0%
Iron 14.6mg	0%
Potassium 3246.3mg	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: 51.3%

Protein: 9.2%

Carbs: 39.6%