Low Sodium Curry Sauce Recipe
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Jump to RecipeThis low sodium curry sauce recipe is a simple and delicious sauce to add to your favorite proteins and serve over rice. This sauce is made from blended vegetables and spices, and is a fantastic salt-free sauce for your next dinner.
Curry sauce has so many uses, and is simple to meal prep/batch cook to freeze or use later. I love serving this curry sauce with grilled chicken, sheet pan vegetables, or just over steamed rice for a healthy and flavorful meal.
We make vegetable curry so often – it’s flavorful, filling, and easy to make. There are a lot of different types of curry, and this one is an Indian-inspired curry sauce. I served this sauce over basmati rice and some crispy tofu and it was amazing! It’s versatile enough to go with any protein: chicken, pork, or even beef – or your favorite roasted vegetables.
This sauce is tasty, flavorful, and low-salt friendly. You can make a big batch (or even double it!) and freeze the sauce in portioned containers for the week. Just thaw, simmer any curry ingredients in, and you have an easy, healthy dinner in no time.
This Low Sodium Curry Sauce Recipe Is:
- Bright
- Fresh
- Flavorful
- Loaded with Spices
- A Little Spicy
- Aromatic
- Versatile
- Vegetarian, Gluten Free, Vegan, and Dairy Free!
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
- Onions, Garlic, Carrots, Bell Pepper, Ginger, and Cilantro
- Extra Virgin Olive Oil
- No Salt Added Diced Tomatoes
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
Spices
- Low Sodium Garam Masala – some garam masala spice blends can contain salt, so make sure to read the labels to ensure the spice blend fits in with your dietary needs.
- Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of sauce and chili recipes.
- Coriander – ground dried spice
- Paprika – for a hint of spice and great flavor!
- Turmeric
- Fenugreek – this spice gives this sauce a hint of signature Indian spice. I recently leveled up my spice cabinet when I bought this ground fenugreek, and it made all the difference in my Indian recipes
How To Make This Recipe
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté for 5 to 6 minutes until vegetables have begin to soften. Add the carrot, bell pepper, no-salt-added tomatoes with their juice, ginger and stir.
- Now for the spices: add the salt, garam masala, cumin, paprika, turmeric, fenugreek, and black pepper. Pour in the water and bring to a boil. Once boiling, cover, and reduce to a low simmer and gently cook for 1 hour until all vegetables are softened.
- Add the coconut milk to the pot, and give it a good stir. With your immersion handheld blender, blend the sauce for 3-4 minutes until smooth. Add fresh chopped cilantro for garnish, and enjoy!
More Delicious Low Sodium Sauces You’ll Love!
- Low Sodium Queso Sauce Recipe (No Salt Added!)
- Low Sodium Chimichurri Sauce Recipe
- Easy Low Sodium Sweet and Sour Sauce Recipe
- Low Sodium BBQ Sauce Recipe (No Salt Added!)
- Low Sodium Meat Sauce for Pasta Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Curry Sauce
Equipment
- large pot
- Immersion Blender
Ingredients
- ¼ cup olive oil
- 2 onions roughly chopped
- 6 cloves garlic
- 3 carrots
- 2 bell peppers seeded and diced
- 1 14- ounce can no-salt-added diced tomatoes with juice
- 2 tablespoons ginger root grated
- 1 tablespoon garam masala be sure to get a no-salt-added variety
- 1 tablespoon cumin
- 1 tablespoon paprika
- 2 teaspoons turmeric
- 1 teaspoon fenugreek
- ½ teaspoon Black Pepper
- 3 cups water
- 14 ounces coconut milk unsweetened
- 2 tablespoons lime juice
- 1 cup fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté for 5 to 6 minutes until vegetables have begin to soften. Add the carrot, bell pepper, no-salt-added tomatoes with their juice, ginger and stir.
- Now for the spices: add the garam masala, cumin,, paprika, turmeric, fenugreek, and black pepper. Pour in the water and bring to a boil. Once boiling, cover, and reduce to a low simmer and gently cook for 1 hour until all vegetables are softened.
- Add the coconut milk and lime juice to the pot, and give it a good stir. With your immersion handheld blender, blend the sauce for 3-4 minutes until smooth. Add fresh chopped cilantro for garnish, and enjoy!
Nutrition
*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.
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Very versatile and yummy
Why is there 27% sodium if we’re not adding salt where’s the salt coming from in the low sodium curry sauce?
Hi Eva, This sauce has 27mg of sodium per serving (not 27%!), which is equivalent to about 1% sodium using US standards. Sodium can be naturally be found in vegetables so that is where it is coming from. Please let me know if you have any additional questions I can try to help answer!
– Kelly
Going to make this tomorrow … sounds yummy, which bell pepper is preferable?
How much cumin should I use in the recipe?
I don’t like coconut in any form. Any idea of a substitute?