Low Fat Curry Vegetables

Fuel your day with this vibrant and healthy Low Fat Curry Vegetables recipe, a tantalizing medley of fresh produce simmered in a fragrant, spiced coconut milk broth. Bursting with nutrient-rich ingredients like carrots, red bell pepper, broccoli, and zucchini, this dish is seasoned with bold curry powder, cumin, and coriander for an irresistible boost of flavor. Lightened with low-sodium vegetable broth and light coconut milk, this recipe is perfect for those seeking a health-conscious, low-fat twist on classic vegetarian curry. Ready in just 45 minutes, it’s a quick and wholesome weeknight meal that pairs beautifully with rice or warm naan. Packed with vibrant colors, essential nutrients, and tantalizing aromas, this curry is a guilt-free delight for the whole family to enjoy.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 units garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 medium carrot, sliced
• 1 large red bell pepper, chopped
• 2 cups broccoli florets
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cups low-sodium vegetable broth
• 1 cup coconut milk (light)
• 1 medium zucchini, sliced
• 1 cup frozen peas
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Heat olive oil in a large, deep pan over medium heat.

Step 2

Add the chopped onion to the pan and sauté for 5 minutes until translucent.

Step 3

Stir in minced garlic and ginger and cook for 1 minute until fragrant.

Step 4

Add the sliced carrots and chopped red bell pepper to the pan. Cook for 4-5 minutes until they begin to soften.

Step 5

Add the broccoli florets and continue cooking for another 3 minutes.

Step 6

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

Step 7

Pour in the vegetable broth and coconut milk, stirring well to incorporate.

Step 8

Increase the heat to bring the mixture to a gentle simmer.

Step 9

Add the sliced zucchini and frozen peas, then season with salt and black pepper.

Step 10

Cover and let everything cook for 10 minutes, or until the vegetables are tender but not mushy.

Step 11

Remove the pan from heat and stir in chopped fresh cilantro.

Step 12

Serve hot, alongside rice or your choice of bread.

Nutrition Facts

Serving size	(1811.7g)

Amount per serving	% Daily Value*
Calories	676.9

Total Fat 28.6g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 5755.0mg	0%
Total Carbohydrate 93.0g	0%
Dietary Fiber 27.2g	0%
Total Sugars 39.4g
Protein 25.9g	0%

Vitamin D 0IU	0%
Calcium 363.7mg	0%
Iron 20.2mg	0%
Potassium 2601.5mg	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: 35.1%

Protein: 14.1%

Carbs: 50.8%