Low Fat Curry Vegetable
Perfectly suited for health-conscious foodies, this Low Fat Curry Vegetable recipe is a vibrant and wholesome dish that combines the goodness of fresh vegetables with the warming flavors of curry spices. Light coconut milk and aromatic seasonings like ground cumin, coriander, and curry powder infuse the dish with rich, satisfying flavor while keeping it low in fat. Featuring colorful ingredients like red bell pepper, zucchini, carrots, and broccoli, this one-pot wonder is both nutrient-packed and easy to prepare in just 40 minutes. Finished with a touch of fresh cilantro and a dash of lemon juice, it’s ideal served over rice or with naan for a guilt-free, comforting meal.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium red bell pepper, chopped
- 1 medium carrot, sliced
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (400 ml) coconut milk, light
- 1 cup vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pan or pot over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped red bell pepper, sliced carrot, sliced zucchini, and broccoli florets to the pan.
Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle in the curry powder, ground cumin, and ground coriander, stirring to coat the vegetables evenly with the spices.
Pour in the light coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
Season the curry with salt and black pepper, adjusting to taste.
Let the curry simmer for about 10 minutes, or until the vegetables are tender and flavors are well-blended.
Stir in the chopped fresh cilantro and lemon juice just before serving.
Serve hot, garnished with additional cilantro if desired. Enjoy your low-fat vegetable curry with rice or naan.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5924 mg | 258% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 22.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1797 mg | 38% | |
*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.
