Sugar-Free Coconut Curry

Dive into the warm, comforting flavors of this *Sugar-Free Coconut Curry*, a wholesome and vibrant dish that’s naturally sweetened by fresh vegetables and aromatic spices. Perfect for those seeking a healthier alternative, this recipe skips added sugars while delivering rich, creamy tastes from coconut milk and a hint of lime for zest. Loaded with hearty chickpeas, tender carrots, zucchini, and red bell pepper, this plant-based curry is brimming with color and nutrients. Infused with curry powder, turmeric, fresh ginger, and garlic, it offers a wonderfully bold aroma and flavor profile. Ready in just 45 minutes, this gluten-free, vegan-friendly dish is perfect for a quick, nutritious dinner. Serve it as is or pair it with fluffy rice or warm naan for a satisfying, sugar-free meal that's sure to become a weeknight favorite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 large Yellow onion
• 3 Garlic cloves
• 1 tablespoon Fresh ginger
• 1 large Red bell pepper
• 1 medium Zucchini
• 2 medium Carrots
• 2 tablespoons Curry powder
• 1 teaspoon Ground turmeric
• 400 ml Canned coconut milk
• 500 ml Vegetable broth
• 1 can Chickpeas
• 1 Lime
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Fresh cilantro

Directions

Step 1

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

Step 2

Finely chop the yellow onion, mince the garlic cloves, and grate the fresh ginger.

Step 3

Add the onion to the pot and sauté for 3-4 minutes until it becomes translucent.

Step 4

Stir in the minced garlic and fresh ginger, and cook for an additional 1-2 minutes, stirring continuously.

Step 5

Dice the red bell pepper and zucchini, and slice the carrots thinly.

Step 6

Add the red bell pepper, zucchini, and carrots to the pot. Cook for about 5 minutes until they start to soften.

Step 7

Stir in the curry powder and ground turmeric, cooking for another 1-2 minutes to toast the spices.

Step 8

Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer.

Step 9

Drain and rinse the canned chickpeas, then add them to the pot.

Step 10

Reduce heat to low, cover, and let the curry simmer for about 15 minutes.

Step 11

While the curry simmers, halve the lime and chop the fresh cilantro.

Step 12

After 15 minutes, squeeze the lime juice into the curry, then add salt and black pepper to taste.

Step 13

Stir in half of the chopped cilantro, reserving the other half for garnish.

Step 14

Remove the pot from heat and let it sit for a few minutes to thicken slightly.

Step 15

Serve the curry hot, garnished with the remaining cilantro.

Nutrition Facts

Serving size	(2073.9g)

Amount per serving	% Daily Value*
Calories	2310.9

Total Fat 141.7g	0%
Saturated Fat 110.7g	0%
Polyunsaturated Fat 2.3g
Cholesterol 0mg	0%
Sodium 9684.2mg	0%
Total Carbohydrate 229.1g	0%
Dietary Fiber 50.9g	0%
Total Sugars 71.7g
Protein 60.4g	0%

Vitamin D 0IU	0%
Calcium 496.6mg	0%
Iron 40.6mg	0%
Potassium 4748.9mg	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: 52.4%

Protein: 9.9%

Carbs: 37.7%