Sugar-Free Coconut Milk Curry

Dive into the vibrant flavors of this Sugar-Free Coconut Milk Curry, a wholesome and satisfying dish that’s as healthy as it is delicious. This recipe is packed with nutrient-rich mixed vegetables like bell peppers, carrots, and cauliflower, all simmered in a creamy, dairy-free coconut milk base infused with aromatic spices like cumin, coriander, turmeric, and a touch of red chili for gentle heat. With no added sugar, it’s the perfect balance of natural sweetness from coconut milk and tangy tomatoes. Ready in just 45 minutes, this curry is ideal for busy weeknights and can be customized with your favorite seasonal produce. Serve it steaming hot with a squeeze of fresh lime and a sprinkle of cilantro for a fresh and zesty finish. This vegan, gluten-free curry pairs beautifully with rice, quinoa, or flatbread, making it a versatile staple for health-conscious and flavor-seeking foodies alike!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 tablespoon, freshly grated ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 400 grams canned diced tomatoes
• 400 milliliters coconut milk
• 1 cup vegetable broth
• 2 cups, chopped (e.g., bell peppers, carrots, cauliflower) mixed vegetables
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 cups fresh spinach
• 2 tablespoons, chopped fresh cilantro
• 1 sliced into wedges lime

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.

Step 4

Add the ground cumin, coriander, turmeric, and red chili powder, stirring to coat the onions and ensuring the spices are fragrant, about 1-2 minutes.

Step 5

Pour in the diced tomatoes and cook for 3-4 minutes, allowing them to slightly reduce.

Step 6

Add the coconut milk and vegetable broth to the pan, and stir well to combine.

Step 7

Bring the mixture to a gentle simmer, then add the mixed vegetables.

Step 8

Cover and cook for about 15 minutes, or until the vegetables are tender.

Step 9

Season the curry with sea salt and black pepper to taste, then stir in the fresh spinach, cooking until just wilted.

Step 10

Remove from heat and sprinkle with fresh cilantro.

Step 11

Serve hot with lime wedges on the side for squeezing over the curry.

Nutrition Facts

Serving size	(1641.7g)

Amount per serving	% Daily Value*
Calories	1004.9

Total Fat 46.1g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 4.7g
Cholesterol 8mg	0%
Sodium 3611.5mg	0%
Total Carbohydrate 139.6g	0%
Dietary Fiber 32.2g	0%
Total Sugars 64.2g
Protein 20.4g	0%

Vitamin D 0IU	0%
Calcium 474.9mg	0%
Iron 15.3mg	0%
Potassium 2850.3mg	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: 39.3%

Protein: 7.7%

Carbs: 52.9%