Low Sodium Chickpea Curry Recipe

This low sodium chickpea curry recipe is creamy, spicy, savory, and makes a fantastic low-salt dinner idea to serve over rice! Each bite has no-salt-added chickpeas, fresh chopped vegetables, tomatoes, and a tasty coconut milk broth.

This super flavorful recipe is ready in just 20 minutes, making it a great vegetarian weeknight dinner option! Serve with low sodium naan bread, and you have a delicious full meal in no time.

We love a good plant-based meal, especially one that is loaded in flavor from fresh herbs, spices, and has plenty of vegetables. This chickpea curry is a low sodium dinner that is ready quick, making it one of our go-to busy weeknight meals.

It’s tasty, fairly inexpensive, and simple to make. You can serve this curry over rice, quinoa, with bread, or just enjoy it on it’s own!

This dish is super creamy from adding coconut milk in the broth, and flavorful from the curry powder and spices added throughout cooking. This recipe got a 10/10 in our books, and it’s in our monthly weeknight dinner rotation.

This Low Sodium Chickpea Curry Recipe Is

• Bright
• Fresh
• Versatile
• Perfectly Spiced
• Flavorful
• Earthy
• Easy to Make!

Low Sodium 30 Minute Dinners

If you’re looking for a quick weeknight meal, this no-salt-added chickpea curry is the best recipe when you’re short on time. This easy one-pot dinner is made fast, with many pantry staple ingredients.

Browse all our 30 Minute Recipes here, which are tasty, fast, and weeknight-friendly.

Ingredients in Low Sodium Curry

Chickpeas

I used no-salt-added canned chickpeas for this recipe, which you can find in most grocery stores. Or make dried chickpeas from scratch in your Instant Pot or pressure cooker!

I love keeping a few cans of no-salt chickpeas around for quick meals like this one. Chickpeas are a great source of plant-based protein, and you can add them to stews like this, salads, on top of toast, or mash them into low sodium chickpea salad quickly!

Onion & Garlic

Which gives the curry a wonderful flavor. I prefer using fresh garlic, which I found has the most flavor – but using jarred minced garlic, frozen garlic paste, or garlic powder all will work in a pinch.

Ginger

I love fresh grated ginger in recipes – the flavor is fantastic! Since this dish relies on vegetables and spices to add flavor without salt, using fresh ginger is a delicious add-in. You could use powdered ginger too, if you don’t have fresh.

Tomatoes

This recipe uses both no-salt-added tomato paste, and no-salt-added diced tomatoes in it. Like chickpeas, I keep many cans of both around in my pantry. Most grocery stores have no-salt tomatoes around now, and some even have tasty blends like Fire Roasted or Garlic & Herb tomatoes for a little added flavor!

Herbs & Spices

This recipe uses a yellow curry powder as the base flavor (yum!) which is warm, a little sweet, and a little spicy. Curry powders can have added salt, so be sure to choose a variety that is low in sodium.

I also used a little brown sugar, red pepper flakes (for heat) and fresh cilantro.

Coconut Milk

I used a full-fat coconut milk for this recipe because the creaminess and flavor is fantastic! Canned coconut milk is low in sodium, making it a great dairy-free alternative to heavy cream. You could also use lite coconut milk if desired, but I recommend the full-fat coconut milk for the tastiest recipe.

Lime Juice

Fresh lime juice is the key to a really flavorful curry – I like to add the lime juice at the end, and serve a little lime wedge for garnish.

How To Make Chickpea Curry Low Sodium

1. In a large soup pot, heat the olive oil over low heat. Add the onion, bell pepper, garlic, and ginger and sauté on low for 5 minutes until veggies begin to soften.
2. Add the curry powder, brown sugar, red pepper flakes, tomato paste, diced tomatoes, chickpeas, coconut milk, and vegetable stock and bring to a boil. Reduce to a simmer, and simmer on low heat for 20 minutes.
3. Stir in the chopped cilantro and lime juice before serving. Serve by itself in a bowl, or over plain basmati white rice.
4. Store leftovers in an airtight container for up to 3 days.

Dietary Modifications

• This recipe is vegan, vegetarian, and dairy free.
• To make gluten free, ensure all ingredients (like the tomatoes and spices) are certified gluten free before using.

More Low Sodium Vegetarian Recipes You May Enjoy

• Low Sodium Thai Noodle Salad
• Low Sodium Greek Lemon Roasted Potatoes
• Easy Low Sodium Ramen
• Low Sodium Black Bean Tacos
• Low Sodium Egg Salad

Share This No-Salt-Added Curry Recipe

If you made this recipe please leave a rating & comment below! Your feedback helps other people cooking this recipe.

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more amazing low sodium recipes – I’d love to connect with you there.

And please feel free to share this recipe with your Facebook groups, friends, or family!

Low Sodium Chickpea Curry

AuthorAuthor Kelly Jensen

This low sodium chickpea curry recipe is creamy, spicy, savory, and makes a fantastic low-salt dinner idea to serve over rice!

5 from 1 vote

Print Recipe Pin Recipe Share on Facebook

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course dinner, Soup

Cuisine American, Indian, thai

Servings 4 1-cup servings

Calories 102 kcal

Equipment

• large pot

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 onion sliced
• 1 bell pepper sliced
• 4 cloves garlic minced
• 1 tablespoon fresh ginger or 1 tsp ginger powder
• 1 tablespoon curry powder
• 1 tablespoon brown sugar
• ½ teaspoon red pepper flakes or cayenne pepper
• 3 ounces tomato paste
• 1 14-ounce can No-Salt-Added Diced Tomatoes
• 2 15-ounce cans No-Salt-Added Chickpeas drained and rinsed
• 1 14-ounce can coconut milk
• 1 cup no-salt-added vegetable stock
• ½ cup cilantro chopped
• 2 limes about 1/3 cup lime juice

Cook ModePrevent your screen from going dark

Instructions

 

• In a large soup pot, heat the olive oil over low heat. Add the onion, bell pepper, garlic, and ginger and sauté on low for 5 minutes until veggies begin to soften.
• Add the curry powder, brown sugar, red pepper flakes, tomato paste, diced tomatoes, chickpeas, coconut milk, and vegetable stock and bring to a boil. Reduce to a simmer, and simmer on low heat for 20 minutes.
• Stir in the chopped cilantro and lime juice before serving. Serve by itself in a bowl, or over plain basmati white rice.
• Store leftovers in an airtight container for up to 3 days.

Notes

Serving Size

This recipe makes 4 servings total, of ~1 cup each. The nutritional information estimated here is for 1 serving of 1 cup. Nutritional information and sodium content will vary based on the ingredients you use in your kitchen, so be sure to check the labels of everything you use before adding!

Dietary Modifications

This recipe is vegan, vegetarian, and dairy free. To make gluten free, ensure all ingredients (like the tomatoes and spices) are certified gluten free before using.

Nutrition

Calories: 102kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 56mgPotassium: 417mgFiber: 4gSugar: 9gVitamin A: 1498IUVitamin C: 56mgCalcium: 47mgIron: 2mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

Keyword low salt curry recipe, low sodium chickpea curry, low sodium curry recipe, low sodium vegetarian dinner ideas, low sodium vegetarian recipes, no salt added curry recipe

Tried this recipe?Let us know how it was! Please comment and leave a review.

This post may contain affiliate links. Please note I may earn a small commission from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Share!