Low Fat Classic Curry with Rice
Savor the vibrant flavors of our Low Fat Classic Curry with Rice, a wholesome and comforting dish that’s perfect for a healthy weeknight dinner. Packed with nutrient-dense veggies like carrots, red bell peppers, and potatoes, and enhanced by the creamy yet light richness of low-fat coconut milk, this curry delivers big taste without the extra calories. Fragrant curry powder, turmeric, fresh ginger, and garlic create a warm and aromatic base, while tender chickpeas provide plant-based protein. Served over fluffy, fiber-rich brown rice and topped with fresh cilantro and a zesty squeeze of lime, this recipe is a satisfying, guilt-free meal that’s both delicious and nutritious. Easy to prepare in under an hour, it’s ideal for anyone seeking a quick and healthy curry option that doesn’t skimp on flavor. Keywords: low-fat curry, healthy curry recipe, plant-based meal, quick weeknight dinner, easy curry with rice.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 tablespoon Olive oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Carrot, sliced
- 1 medium Red bell pepper, chopped
- 1 medium Potato, cubed
- 1 cup Canned chickpeas, drained and rinsed
- 1 can Low-fat coconut milk
- 2 tablespoons Curry powder
- 0.5 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Start by cooking the rice. In a medium-sized pot, combine the brown rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30-35 minutes until the rice is tender and the water is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic and grated ginger to the pan, cooking for another minute until fragrant.
Add the sliced carrot, chopped red bell pepper, and cubed potato to the pan. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
Stir in the canned chickpeas, curry powder, turmeric, salt, and black pepper. Cook for another 2 minutes to blend the flavors.
Pour the low-fat coconut milk into the pan. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then cover and let cook for about 15 minutes, or until the vegetables are tender and the curry has thickened slightly.
Taste the curry and adjust the seasoning if necessary, adding more salt or pepper as desired.
Serve the curry over the cooked rice, garnished with fresh cilantro. Add a squeeze of lime juice from the wedges to each serving for a bright finish.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7254 mg | 315% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 27.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2167 mg | 46% | |
*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.
