Low Fat Indian Vegetable Curry
Discover the vibrant flavors of our Low Fat Indian Vegetable Curry, a healthy twist on a classic favorite. Packed with nutrient-rich vegetables like carrots, zucchini, cauliflower, and peas, this dish combines aromatic spices including cumin, turmeric, and garam masala for a burst of authentic Indian taste without the extra calories. A rich tomato puree and vegetable broth create a flavorful base, while fresh ginger and garlic add depth and warmth. Quick to prepare and ready in under 45 minutes, this hearty curry is perfect for a wholesome weeknight dinner. Serve it with steamed rice or whole-grain bread, and finish with a sprinkle of fresh cilantro for added freshness. Ideal for those seeking a low-fat, vegetarian meal that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 2 medium carrots, diced
- 1 medium green bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cauliflower florets
- 1 cup tomato puree
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 cup frozen peas
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the cumin seeds, ground coriander, ground turmeric, garam masala, and red chili powder. Stir the spices into the onion mixture and cook for 1-2 minutes to release their flavors.
Add the diced carrots, green bell pepper, zucchini, and cauliflower florets. Stir well to coat the vegetables with the spices.
Pour in the tomato puree and vegetable broth, stirring to combine.
Season with salt and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
Stir in the frozen peas and cook for another 5 minutes until they are heated through.
Garnish with the chopped fresh cilantro just before serving.
Serve hot with steamed rice or whole-grain bread for a complete meal.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3696 mg | 161% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 44.3 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3988 mg | 85% | |
*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.
