Low Fat Curry Vegetables
Discover the vibrant flavors of this healthy and satisfying Low Fat Curry Vegetables recipe, a quick and nourishing option that's perfect for weeknight dinners. Packed with a colorful medley of nutrient-rich vegetables like broccoli, carrots, zucchini, and red bell pepper, this dish gets its bold, aromatic flavor from a harmonious blend of curry powder, ground cumin, and coriander. Simmered in a light coconut milk and low-sodium vegetable broth base, it strikes the perfect balance of creaminess and spice while keeping the fat content low. Ready in just 45 minutes, this recipe is vegan, dairy-free, and can be served over fluffy rice or with warm naan for a wholesome meal. Whether you're meal prepping or looking to add more plant-based dishes to your menu, this curry is sure to become a favorite!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 units garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 medium carrot, sliced
- 1 large red bell pepper, chopped
- 2 cups broccoli florets
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cups low-sodium vegetable broth
- 1 cup coconut milk (light)
- 1 medium zucchini, sliced
- 1 cup frozen peas
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large, deep pan over medium heat.
Add the chopped onion to the pan and sauté for 5 minutes until translucent.
Stir in minced garlic and ginger and cook for 1 minute until fragrant.
Add the sliced carrots and chopped red bell pepper to the pan. Cook for 4-5 minutes until they begin to soften.
Add the broccoli florets and continue cooking for another 3 minutes.
Sprinkle curry powder, ground cumin, and ground coriander over the vegetables. Stir to combine and coat the vegetables with spices.
Pour in the vegetable broth and coconut milk, stirring well to incorporate.
Increase the heat to bring the mixture to a gentle simmer.
Add the sliced zucchini and frozen peas, then season with salt and black pepper.
Cover and let everything cook for 10 minutes, or until the vegetables are tender but not mushy.
Remove the pan from heat and stir in chopped fresh cilantro.
Serve hot, alongside rice or your choice of bread.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5755 mg | 250% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 39.4 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2602 mg | 55% | |
*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.
