Low Fat Curry Vegetable

Brighten up your meals with this Low Fat Curry Vegetable recipe—a healthy, flavor-packed dish that’s as nourishing as it is delicious. Loaded with colorful vegetables like red bell peppers, carrots, zucchini, and broccoli, this curry is simmered in a fragrant blend of curry powder, cumin, and coriander, bringing a warm and earthy depth of flavor. Light coconut milk keeps it creamy without the extra fat, while a squeeze of fresh lemon juice and a garnish of cilantro add a refreshing finish. Ready in just 40 minutes, this vegan-friendly curry is perfect for a quick weeknight dinner or meal prep, pairing beautifully with rice or warm naan. Bursting with vibrant flavors and wholesome ingredients, this curry proves that eating healthily can be both satisfying and exciting!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 medium red bell pepper, chopped
• 1 medium carrot, sliced
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (400 ml) coconut milk, light
• 1 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

Add the chopped red bell pepper, sliced carrot, sliced zucchini, and broccoli florets to the pan.

Step 5

Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

Sprinkle in the curry powder, ground cumin, and ground coriander, stirring to coat the vegetables evenly with the spices.

Step 7

Pour in the light coconut milk and vegetable broth, bringing the mixture to a gentle simmer.

Step 8

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

Step 9

Let the curry simmer for about 10 minutes, or until the vegetables are tender and flavors are well-blended.

Step 10

Stir in the chopped fresh cilantro and lemon juice just before serving.

Step 11

Serve hot, garnished with additional cilantro if desired. Enjoy your low-fat vegetable curry with rice or naan.

Nutrition Facts

Serving size	(945.2g)

Amount per serving	% Daily Value*
Calories	419.0

Total Fat 19.0g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 5924.1mg	0%
Total Carbohydrate 56.6g	0%
Dietary Fiber 16.4g	0%
Total Sugars 22.6g
Protein 15.3g	0%

Vitamin D 0IU	0%
Calcium 233.6mg	0%
Iron 15.8mg	0%
Potassium 1796.6mg	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: 37.3%

Protein: 13.3%

Carbs: 49.4%