Low Sodium Potato Curry

Bring vibrant flavors to your dinner table with this Low Sodium Potato Curry, a wholesome and heart-healthy twist on a classic favorite. This recipe swaps excessive salt for a robust blend of spices like cumin, turmeric, and garam masala, creating a deliciously aromatic and savory dish. Creamy coconut milk balances the heat of red chili powder, while hearty potatoes, tender carrots, and sweet green peas make this curry a satisfying one-pot meal. Perfect for those watching their sodium intake, this curry is packed with nutrients and rich flavors, all ready in just 45 minutes. Garnish with fresh cilantro and serve with steamed rice or warm naan for a comforting meal that’s both healthy and indulgent!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 1 large Onion
• 3 Garlic cloves
• 1 inch piece Ginger
• 2 tablespoons Olive oil
• 1 medium Carrot
• 1 cup Green peas
• 1 cup Tomato puree
• 1 cup Coconut milk
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 2 tablespoons Fresh cilantro
• 1 cup Water

Directions

Step 1

Peel and dice the potatoes into bite-sized cubes.

Step 2

Chop the onion, mince the garlic, and grate the ginger.

Step 3

Heat the olive oil in a large pan over medium heat. Add cumin seeds and let them crackle for a few seconds.

Step 4

Add the chopped onions to the pan and sauté until they become translucent, about 5 minutes.

Step 5

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

Step 6

Add the chopped carrot to the pan and cook for an additional 3 minutes.

Step 7

Mix in the turmeric powder, coriander powder, garam masala, and red chili powder. Stir well to coat the vegetables.

Step 8

Add the diced potatoes to the pan, stirring to ensure they are well coated with the spices.

Step 9

Pour in the tomato puree and cook for 5 minutes, allowing the flavors to meld together.

Step 10

Stir in the coconut milk and 1 cup of water. Bring to a boil, then reduce the heat to low and cover the pan.

Step 11

Simmer the curry for 15 minutes or until the potatoes are tender and cooked through.

Step 12

Add the green peas and cook for an additional 5 minutes until the peas are heated through.

Step 13

Remove from heat and garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(2004.7g)

Amount per serving	% Daily Value*
Calories	1468.3

Total Fat 32.9g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 253.5mg	0%
Total Carbohydrate 270.6g	0%
Dietary Fiber 38.9g	0%
Total Sugars 59.5g
Protein 38.4g	0%

Vitamin D 0IU	0%
Calcium 361.3mg	0%
Iron 19.8mg	0%
Potassium 6748.3mg	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: 19.3%

Protein: 10.0%

Carbs: 70.6%