Low Fat Coconut Curry

Dive into the comforting flavors of this Low Fat Coconut Curry, an ultra-creamy, plant-based dish that doesn’t compromise on taste or nutrition. Bursting with vibrant vegetables like red bell pepper, carrots, and broccoli, this hearty curry is perfectly seasoned with a bold blend of curry powder, turmeric, cumin, and a touch of cayenne for warmth. Simmered in low-fat coconut milk and vegetable broth, the dish is light yet satisfying, with protein-packed chickpeas and fresh spinach for added texture. Finished with a zesty splash of lime juice and a sprinkle of fresh cilantro, this recipe is a wholesome delight. Perfectly paired with brown rice, this 45-minute, one-pan meal is an easy, healthy dinner option for busy weeknights. Whether you’re craving a nourishing vegan meal or looking to spice up your menu, this low-fat curry is sure to become a favorite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 medium Red bell pepper, sliced
• 2 medium Carrots, sliced
• 2 cups Broccoli florets
• 1 tablespoon Curry powder
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Ground cumin
• 0.25 teaspoon Cayenne pepper
• 1 can (14 oz) Low-fat coconut milk
• 1 cup Vegetable broth
• 1 can (15 oz) Cooked chickpeas
• 2 cups Fresh spinach
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Lime juice
• 0.25 cup Fresh cilantro, chopped
• 4 cups Cooked brown rice (for serving)

Directions

Step 1

Heat the olive oil in a large pan over medium heat.

Step 2

Add the chopped onion to the pan and sauté for 3-4 minutes until it becomes translucent.

Step 3

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

Step 4

Add the sliced red bell pepper, carrots, and broccoli florets. Cook for about 5-7 minutes until the vegetables start to soften.

Step 5

Sprinkle the curry powder, turmeric, cumin, and cayenne pepper over the vegetables and stir well to coat everything with the spices.

Step 6

Pour in the low-fat coconut milk and vegetable broth, stirring to combine.

Step 7

Add the chickpeas, spinach, salt, and pepper to the pan.

Step 8

Let the curry simmer for about 15 minutes, stirring occasionally, until the vegetables are tender.

Step 9

Remove the pan from heat and stir in the lime juice.

Step 10

Garnish the curry with freshly chopped cilantro.

Step 11

Serve the coconut curry over cooked brown rice and enjoy!

Nutrition Facts

Serving size	(2225.9g)

Amount per serving	% Daily Value*
Calories	2023.5

Total Fat 36.6g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 4061.0mg	0%
Total Carbohydrate 364.1g	0%
Dietary Fiber 65.8g	0%
Total Sugars 46.3g
Protein 75.7g	0%

Vitamin D 0IU	0%
Calcium 599.9mg	0%
Iron 29.2mg	0%
Potassium 3100.4mg	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: 15.8%

Protein: 14.5%

Carbs: 69.7%