Low Sodium Thai Vegetable Curry

Dive into the vibrant flavors of this **Low Sodium Thai Vegetable Curry**, a nourishing twist on a classic favorite designed for health-conscious food lovers. This recipe combines the creaminess of low-fat coconut milk with the bold essence of red curry paste while keeping sodium levels to a minimum. Packed with colorful veggies like broccoli, zucchini, red bell pepper, and carrots, it’s a nutrient-rich meal that comes together in just 40 minutes. Freshly minced garlic, grated ginger, and optional lemongrass infuse the dish with aromatic depth, while a splash of lime juice and a handful of fresh basil lend a bright, refreshing finish. Serve this wholesome curry over fluffy jasmine rice or protein-packed quinoa for a satisfying, plant-based dinner that’s perfect for weeknights. Whether you're reducing your sodium intake or simply seeking a flavorful, veggie-packed meal, this low-sodium Thai curry is sure to impress!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 can (13.5 oz) Coconut milk (unsweetened, low-fat)
• 1 cup Low sodium vegetable broth
• 2 tablespoons Red curry paste (low sodium or no added salt)
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 medium Yellow onion, diced
• 1 medium Red bell pepper, thinly sliced
• 1 medium Carrot, thinly sliced
• 1 medium Zucchini, cut into half-moons
• 2 cups Broccoli florets
• 2 cups Baby spinach
• 1 handful Fresh basil leaves
• 2 tablespoons Lime juice, freshly squeezed
• 1 stalk Lemongrass stalk, finely minced (optional)
• 1 tablespoon Avocado oil or coconut oil
• 1 tablespoon Coconut aminos (low-sodium soy sauce alternative)
• 2 cups Cooked jasmine rice or quinoa (for serving)

Directions

Step 1

Heat the avocado oil or coconut oil in a large skillet or pot over medium heat.

Step 2

Add the diced onion and sauté for 2-3 minutes until softened.

Step 3

Stir in the minced garlic, grated ginger, and optional minced lemongrass, and cook for an additional 1 minute until fragrant.

Step 4

Add the red curry paste to the skillet and stir for 1-2 minutes to release its flavors.

Step 5

Pour in the coconut milk and low sodium vegetable broth, stirring to combine.

Step 6

Bring the mixture to a gentle simmer, then add the red bell pepper, carrot, zucchini, and broccoli florets.

Step 7

Cook the vegetables for 10-12 minutes until they are tender but still crisp.

Step 8

Stir in the baby spinach and let it wilt for 1-2 minutes.

Step 9

Add the coconut aminos and freshly squeezed lime juice, then taste and adjust flavors as needed.

Step 10

Turn off the heat and fold in the fresh basil leaves.

Step 11

Serve the curry hot over cooked jasmine rice or quinoa. Garnish with additional basil leaves and a lime wedge, if desired.

Nutrition Facts

Serving size	(1899.7g)

Amount per serving	% Daily Value*
Calories	1092.2

Total Fat 24.1g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 623.2mg	0%
Total Carbohydrate 193.8g	0%
Dietary Fiber 19.0g	0%
Total Sugars 26.6g
Protein 30.7g	0%

Vitamin D 0IU	0%
Calcium 413.7mg	0%
Iron 12.8mg	0%
Potassium 1866.7mg	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: 19.5%

Protein: 11.0%

Carbs: 69.5%