Low Fat Green Bean Curry
Brighten your dinner table with this flavor-packed Low Fat Green Bean Curry, a wholesome and satisfying dish that balances bold spices with guilt-free nourishment. Featuring tender green beans simmered in a fragrant tomato-based sauce infused with cumin, coriander, and garam masala, this curry delivers a burst of authentic taste while keeping calories in check. Perfect for a quick and healthy weeknight dinner, it comes together in just 40 minutes and is finished with a sprinkle of fresh cilantro for a vibrant touch. Vegetarian-friendly and low in fat, this recipe is ideal for those seeking a comforting yet light meal. Pair it with steamed rice or warm naan for a truly delightful experience!
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Recipe Information
Ingredients
- 400 grams green beans
- 1 spray olive oil spray
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 0.25 teaspoon red chili powder
- 400 grams canned diced tomatoes
- 100 ml low-sodium vegetable broth
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Trim the ends of the green beans and cut them into 2-inch pieces. Set aside.
Heat a large non-stick skillet over medium heat and give it a couple of sprays of olive oil.
Add the cumin seeds to the skillet and let them sizzle for a few seconds until fragrant.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until it starts to turn golden brown.
Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
Add the coriander powder, turmeric powder, garam masala, and red chili powder, stirring well to combine with the onions and spices.
Pour in the canned diced tomatoes and vegetable broth, stirring to create a sauce.
Add the green beans, followed by salt and black pepper, ensuring the beans are well coated with the spiced tomato sauce.
Cover the skillet and let it simmer on low heat for about 15-20 minutes, or until the green beans are tender.
Remove the lid and cook for a further 3 minutes, or until the curry thickens to your desired consistency.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3467 mg | 151% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 32.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2147 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.
