Coconut Vegetable Curry Low Fat
Dive into the comforting flavors of this low-fat Coconut Vegetable Curry, a vibrant and healthy dish that’s packed with fresh veggies, aromatic spices, and a creamy yet light coconut milk base. This recipe combines nutrient-rich ingredients like spinach, cauliflower, zucchini, and bell peppers, simmered to perfection in a curry sauce infused with garlic, ginger, turmeric, and cumin. With a prep time of just 15 minutes and a total cooking time of 30 minutes, it’s an easy weeknight dinner that doesn’t skimp on flavor. Serve it over steamed rice, quinoa, or alongside warm naan for a satisfying, plant-based meal that’s low in fat but bursting with goodness. Perfect for those seeking a wholesome, dairy-free, and gluten-free meal option, this curry is sure to become a staple in your healthy eating routine.
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Recipe Information
Ingredients
- 400 ml Coconut milk (light)
- 200 ml Vegetable broth (low sodium)
- 1 medium Yellow onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 2 medium Carrot, thinly sliced
- 1 large Red bell pepper, chopped
- 1 medium Zucchini, chopped
- 200 grams Cauliflower florets
- 150 grams Green beans, trimmed
- 100 grams Spinach, fresh
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 1 teaspoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large, deep skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, ground cumin, and ground turmeric. Stir well and toast the spices for 1 minute to enhance the flavor.
Pour in the light coconut milk and vegetable broth. Mix well and bring the mixture to a gentle simmer.
Add the carrots, red bell pepper, zucchini, cauliflower florets, and green beans to the pan. Stir to coat the vegetables in the curry sauce.
Lower the heat to medium-low, cover the pan, and let the vegetables cook for 15-20 minutes, stirring occasionally, until tender but not mushy.
Once the vegetables are cooked, stir in the fresh spinach. Allow it to wilt into the curry, about 2-3 minutes.
Add lime juice, salt, and black pepper to taste. Stir well.
Garnish with chopped cilantro before serving.
Serve hot with steamed rice, quinoa, or naan bread for a complete meal.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7070 mg | 307% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 37.2 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3326 mg | 71% | |
*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.
