Low Fat Curried Vegetables

Bursting with vibrant flavors and wholesome goodness, this Low Fat Curried Vegetables recipe is a healthy, one-pot delight that's packed with nutrition and perfect for busy weeknights. Featuring a medley of fresh vegetables like carrots, zucchini, cauliflower, and green beans simmered in a fragrant blend of curry powder, cumin, and coriander, this dish delivers bold, aromatic flavors without excess fat. Protein-rich chickpeas and nutrient-dense spinach add heartiness, while a splash of lime juice and fresh cilantro take the flavors to the next level. Ready in under an hour, this vegan and low-calorie meal is a satisfying option for anyone looking to enjoy a comforting, plant-based curry. Serve it over fluffy rice or with warm naan for a soul-soothing meal your whole family will love!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 inch piece, grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 large, sliced carrots
• 1 large, chopped red bell pepper
• 1 medium, sliced zucchini
• 1 small, cut into florets cauliflower
• 100 grams green beans
• 2 cups low sodium vegetable broth
• 400 grams canned diced tomatoes
• 400 grams, canned and drained chickpeas
• 100 grams, fresh spinach
• 1 juice lime
• 3 tablespoons, chopped fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large skillet or saucepan over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes until soft and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add curry powder, ground cumin, and ground coriander to the pan. Stir and cook for 1 minute to toast the spices.

Step 5

Add sliced carrots, chopped red bell pepper, sliced zucchini, cauliflower florets, and green beans to the pan. Stir to coat the vegetables in the spice mixture.

Step 6

Pour in the vegetable broth and canned diced tomatoes. Stir well. Bring to a simmer.

Step 7

Cover and reduce the heat to low, allowing the vegetables to simmer for 20 minutes or until they are just tender.

Step 8

Add the drained chickpeas and fresh spinach. Stir to combine and cook for another 5 minutes until the spinach is wilted.

Step 9

Season with salt and black pepper, adjusting to taste.

Step 10

Remove from heat and stir in lime juice and chopped fresh cilantro.

Step 11

Serve the curried vegetables hot over steamed rice or with warm naan bread.

Nutrition Facts

Serving size	(2535.1g)

Amount per serving	% Daily Value*
Calories	1415.9

Total Fat 41.2g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 8mg	0%
Sodium 8837.5mg	0%
Total Carbohydrate 218.3g	0%
Dietary Fiber 62.4g	0%
Total Sugars 76.6g
Protein 60.6g	0%

Vitamin D 0IU	0%
Calcium 706.1mg	0%
Iron 32.0mg	0%
Potassium 5783.0mg	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: 24.9%

Protein: 16.3%

Carbs: 58.7%