Low Fat Coconut Curry
Indulge in the creamy goodness of this *Low Fat Coconut Curry*, a wholesome and flavorful dish that brings a lighter twist to a classic favorite. Packed with nutrient-rich vegetables like broccoli, carrots, and red bell pepper, and elevated with the bold flavors of turmeric, cumin, and curry powder, this recipe is a symphony of vibrant spices. A splash of low-fat coconut milk creates a velvety base, while chickpeas and fresh spinach add heartiness and a boost of plant-based protein. This quick and easy curry, ready in just 45 minutes, is perfect for weeknight dinners and served best over fluffy brown rice. With its healthy ingredients and bright lime and cilantro garnish, this dish hits every mark—comfort, flavor, and nutrition. Perfect for those looking for a low-fat vegan curry option!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Red bell pepper, sliced
- 2 medium Carrots, sliced
- 2 cups Broccoli florets
- 1 tablespoon Curry powder
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Cayenne pepper
- 1 can (14 oz) Low-fat coconut milk
- 1 cup Vegetable broth
- 1 can (15 oz) Cooked chickpeas
- 2 cups Fresh spinach
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped
- 4 cups Cooked brown rice (for serving)
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes until it becomes translucent.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the sliced red bell pepper, carrots, and broccoli florets. Cook for about 5-7 minutes until the vegetables start to soften.
Sprinkle the curry powder, turmeric, cumin, and cayenne pepper over the vegetables and stir well to coat everything with the spices.
Pour in the low-fat coconut milk and vegetable broth, stirring to combine.
Add the chickpeas, spinach, salt, and pepper to the pan.
Let the curry simmer for about 15 minutes, stirring occasionally, until the vegetables are tender.
Remove the pan from heat and stir in the lime juice.
Garnish the curry with freshly chopped cilantro.
Serve the coconut curry over cooked brown rice and enjoy!
Nutrition Facts
Calories |
2024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 364.1 g | 132% | |
| Dietary Fiber | 65.8 g | 235% | |
| Total Sugars | 46.3 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3100 mg | 66% | |
*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.
