Heart-Healthy Curried Vegetables

Embrace wholesome flavors with this Heart-Healthy Curried Vegetables recipe, a vibrant, nutrient-packed dish perfect for any meal. This vegan and gluten-free curry is brimming with colorful sweet potatoes, zucchini, broccoli, and cherry tomatoes, all simmered in a rich, spiced coconut milk broth. Low-sodium vegetable broth and heart-friendly olive oil keep this dish light yet satisfying, while protein-packed chickpeas and fragrant garlic, ginger, and curry spices add depth and nourishment. Finished with fresh spinach and cilantro, and served with a squeeze of lime, this hearty one-pot meal is as nutritious as it is delicious. Ready in under an hour, it’s a quick and easy way to enjoy plant-based comfort food.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 teaspoon, grated fresh ginger
• 1 tablespoon curry powder
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 2 cups low-sodium vegetable broth
• 1 large, peeled and cubed sweet potato
• 1 large, chopped red bell pepper
• 1 large, sliced zucchini
• 2 cups broccoli florets
• 1 cup, halved cherry tomatoes
• 1 can (15 oz), drained and rinsed chickpeas
• 1 cup, unsweetened coconut milk
• 2 cups baby spinach
• 0.5 cup, chopped fresh cilantro
• 1 cut into wedges lime
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

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

Step 3

Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes, until fragrant.

Step 4

Mix in the curry powder, ground turmeric, and ground cumin, and cook for 1 minute, stirring constantly to prevent burning.

Step 5

Pour in the low-sodium vegetable broth and bring to a simmer.

Step 6

Add the cubed sweet potato and cook for about 10 minutes until partially tender.

Step 7

Stir in the chopped red bell pepper, sliced zucchini, and broccoli florets. Cook for an additional 5 minutes.

Step 8

Add the halved cherry tomatoes and chickpeas to the pot.

Step 9

Reduce heat to low, stir in the unsweetened coconut milk, and simmer for another 5-7 minutes until all vegetables are tender.

Step 10

Fold in the baby spinach and let it wilt into the curry.

Step 11

Season the curry with salt and black pepper to taste.

Step 12

Garnish with fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	2328.6 grams (2328.6g)

Amount per serving	% Daily Value*
Calories	1454

Total Fat 35.50g	46%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 3.90g
Cholesterol 5mg	2%
Sodium 6480mg	282%
Total Carbohydrate 239.40g	87%
Dietary Fiber 53.00g	189%
Total Sugars 85.30g
Protein 56.70g	113%

Vitamin D 0IU	0%
Calcium 572mg	44%
Iron 26mg	145%
Potassium 3865mg	82%

*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: 21.2%

Protein: 15.1%

Carbs: 63.7%