Low Fat Curried Vegetables
Bring bold flavors and wholesome nutrition to your table with this vibrant and satisfying Low Fat Curried Vegetables recipe. Packed with a colorful medley of nutrient-rich vegetables, protein-packed chickpeas, and fresh spinach, this dish is gently simmered in an aromatic blend of curry powder, cumin, and coriander for a fragrant, comforting meal that's naturally low in fat and high in flavor. Enhanced with the zesty freshness of lime juice and cilantro, and ready in just under an hour, it's the perfect healthy, vegan-friendly option for busy weeknights or meatless meals. Serve it warm over rice or with naan for a hearty dish that's as flavorful as it is good for you! Keywords: low fat, curried vegetables, vegan dinner, healthy recipe, easy curry.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 inch piece, grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 large, sliced carrots
- 1 large, chopped red bell pepper
- 1 medium, sliced zucchini
- 1 small, cut into florets cauliflower
- 100 grams green beans
- 2 cups low sodium vegetable broth
- 400 grams canned diced tomatoes
- 400 grams, canned and drained chickpeas
- 100 grams, fresh spinach
- 1 juice lime
- 3 tablespoons, chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add curry powder, ground cumin, and ground coriander to the pan. Stir and cook for 1 minute to toast the spices.
Add sliced carrots, chopped red bell pepper, sliced zucchini, cauliflower florets, and green beans to the pan. Stir to coat the vegetables in the spice mixture.
Pour in the vegetable broth and canned diced tomatoes. Stir well. Bring to a simmer.
Cover and reduce the heat to low, allowing the vegetables to simmer for 20 minutes or until they are just tender.
Add the drained chickpeas and fresh spinach. Stir to combine and cook for another 5 minutes until the spinach is wilted.
Season with salt and black pepper, adjusting to taste.
Remove from heat and stir in lime juice and chopped fresh cilantro.
Serve the curried vegetables hot over steamed rice or with warm naan bread.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8838 mg | 384% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 76.6 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 5783 mg | 123% | |
*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.
