Low Carb Curry Vegetable

Elevate your weeknight dinners with this vibrant and nourishing Low Carb Curry Vegetable recipe, a fragrant medley of fresh, colorful vegetables simmered in a rich and creamy coconut milk base. Packed with bold flavors from curry powder, cumin, coriander, and turmeric, this one-pot, plant-based dish is perfect for those craving comforting, low-carb meals without sacrificing taste. The combination of zucchini, cauliflower florets, red bell peppers, and green beans offers a hearty texture and vibrant look, while a squeeze of fresh lime juice adds the perfect zesty finish. Ready in just 45 minutes and garnished with fresh cilantro, this vegan-friendly curry is as wholesome as it is satisfying — ideal for meal prep or cozy family dinners. Whether served on its own or paired with cauliflower rice, this dish is a must-try for health-conscious food lovers!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 large red bell pepper, sliced
• 2 medium zucchini, sliced into half moons
• 2 cups cauliflower florets
• 1 cup green beans, trimmed
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 14 ounces coconut milk, full fat
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and ginger, cooking until fragrant, about 1 minute.

Step 4

Add the sliced red bell pepper, zucchini, cauliflower, and green beans to the pot. Stir well to combine.

Step 5

Sprinkle the curry powder, cumin, coriander, and turmeric over the vegetables. Stir to coat the vegetables evenly with the spices.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Reduce the heat to low and cover the pot. Allow the curry to simmer for 15-20 minutes, or until the vegetables are tender.

Step 8

Season the curry with salt and black pepper, adjusting to taste.

Step 9

Stir in the lime juice for a bright finish.

Step 10

Garnish with chopped fresh cilantro before serving. Serve warm.

Nutrition Facts

Serving size	(1846.4g)

Amount per serving	% Daily Value*
Calories	1582.9

Total Fat 129.1g	0%
Saturated Fat 107.6g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 7190.0mg	0%
Total Carbohydrate 108.3g	0%
Dietary Fiber 25.5g	0%
Total Sugars 46.6g
Protein 29.6g	0%

Vitamin D 0IU	0%
Calcium 395.0mg	0%
Iron 32.7mg	0%
Potassium 4326.4mg	0%

*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.

Source of Calories

Fat: 67.8%

Protein: 6.9%

Carbs: 25.3%