Heart-Healthy Coconut Milk Curry
Savor the vibrant flavors of *Heart-Healthy Coconut Milk Curry*, a nutrient-packed dish that's as indulgent as it is good for you. This wholesome recipe features a medley of colorful vegetables—red bell pepper, broccoli, carrots, and zucchini—paired with creamy light coconut milk and protein-rich chickpeas for a satisfying, plant-based meal. Infused with warming spices like curry powder, turmeric, and cumin, this comforting curry is brightened with fresh lime juice and finished with a sprinkle of cilantro for added freshness. Served over hearty brown rice, it's a heart-healthy choice that's perfect for busy weeknights. Ready in just 40 minutes, this dish is low in sodium, rich in fiber, and bursting with vibrant, feel-good nutrients.
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 2 medium carrots, sliced
- 1 medium zucchini, diced
- 1 15-ounce can cooked chickpeas, rinsed and drained
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 cup low-sodium vegetable broth
- 1 13.5-ounce can light coconut milk
- 2 cups baby spinach
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups brown rice, cooked
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
Add the sliced red bell pepper, broccoli florets, sliced carrots, and diced zucchini to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Mix in the cooked chickpeas, curry powder, cumin, and turmeric, stirring well to coat the vegetables.
Pour in the low-sodium vegetable broth and bring to a simmer.
Reduce heat and add the light coconut milk, stirring well to combine. Simmer gently for about 10 minutes, allowing the flavors to meld and vegetables to become tender.
Add the baby spinach and fresh lime juice, stirring until the spinach wilts.
Season with salt and black pepper to taste.
Garnish with chopped fresh cilantro before serving.
Serve hot over a bed of cooked brown rice.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7047 mg | 306% | |
| Total Carbohydrate | 337.4 g | 123% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 44.3 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3502 mg | 75% | |
*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.
