Low Fat Classic Curry with Rice

Savor the comforting warmth of this Low Fat Classic Curry with Rice, a wholesome, flavor-packed dish that's as healthy as it is satisfying. Featuring tender brown rice paired with a vibrant medley of vegetables like carrots, red bell peppers, and potatoes, this recipe is elevated with a rich yet light sauce made from low-fat coconut milk and aromatic spices like curry powder and turmeric. Protein-packed chickpeas add heartiness, while fresh ginger, garlic, and cilantro infuse every bite with bold, fresh flavors. Perfect for a weeknight dinner or meal prepping, this one-pot wonder is easy to prepare in under an hour and delivers a nourishing, plant-based meal that's low in fat yet big on taste. Garnish with a spritz of lime and serve for a guilt-free indulgence that’s sure to please!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 1 tablespoon Olive oil
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 medium Carrot, sliced
• 1 medium Red bell pepper, chopped
• 1 medium Potato, cubed
• 1 cup Canned chickpeas, drained and rinsed
• 1 can Low-fat coconut milk
• 2 tablespoons Curry powder
• 0.5 teaspoon Turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 Lime, cut into wedges

Directions

Step 1

Start by cooking the rice. In a medium-sized pot, combine the brown rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30-35 minutes until the rice is tender and the water is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.

Step 2

While the rice is cooking, heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 3

Add the minced garlic and grated ginger to the pan, cooking for another minute until fragrant.

Step 4

Add the sliced carrot, chopped red bell pepper, and cubed potato to the pan. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.

Step 5

Stir in the canned chickpeas, curry powder, turmeric, salt, and black pepper. Cook for another 2 minutes to blend the flavors.

Step 6

Pour the low-fat coconut milk into the pan. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then cover and let cook for about 15 minutes, or until the vegetables are tender and the curry has thickened slightly.

Step 7

Taste the curry and adjust the seasoning if necessary, adding more salt or pepper as desired.

Step 8

Serve the curry over the cooked rice, garnished with fresh cilantro. Add a squeeze of lime juice from the wedges to each serving for a bright finish.

Nutrition Facts

Serving size	(1604.0g)

Amount per serving	% Daily Value*
Calories	928.5

Total Fat 22.5g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 7253.9mg	0%
Total Carbohydrate 163.1g	0%
Dietary Fiber 30.2g	0%
Total Sugars 27.0g
Protein 29.5g	0%

Vitamin D 0IU	0%
Calcium 286.8mg	0%
Iron 18.9mg	0%
Potassium 2167.1mg	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: 20.8%

Protein: 12.1%

Carbs: 67.1%