Low Fat Hearty Veggie Curry
Savor the rich, comforting flavors of this Low Fat Hearty Veggie Curry, a vibrant and wholesome dish that’s perfect for healthy weeknight dinners. Packed with colorful vegetables like red bell pepper, zucchini, carrots, and peas, along with hearty chickpeas and a creamy yet low-fat coconut milk base, this curry is both satisfying and guilt-free. The aromatic blend of curry powder, cumin, coriander, turmeric, and fresh ginger creates a bold, irresistible flavor profile, while a splash of lemon juice and sprinkle of cilantro add a refreshing finish. Ready in just 45 minutes, this vegan-friendly recipe is easy to prepare and pairs beautifully with rice or warm naan bread. Perfect for those seeking a nutrient-dense, flavor-packed meal that delivers comfort without the extra calories!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 piece large onion, chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 piece red bell pepper, diced
- 2 pieces carrot, sliced
- 1 piece zucchini, diced
- 1 medium potato, cubed
- 1 cup frozen peas
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 15-ounce can canned crushed tomatoes
- 1 cup low-fat coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 1 piece lemon, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes, until translucent.
Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
Add the red bell pepper, carrot, zucchini, and potato to the pot, and sauté for 5 minutes until slightly softened.
Stir in the curry powder, ground cumin, ground coriander, turmeric, black pepper, and salt, mixing well to coat the vegetables.
Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce heat to a simmer, and cover the pot.
Let the curry simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
Add the frozen peas and canned chickpeas. Cook for an additional 5 minutes until heated through.
Stir in the fresh cilantro and lemon juice, then adjust seasoning to taste.
Serve hot with rice or naan bread.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8947 mg | 389% | |
| Total Carbohydrate | 235.6 g | 86% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 68.7 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 569 mg | 44% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5602 mg | 119% | |
*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.
