Low Fat Hearty Veggie Curry

Packed with vibrant vegetables and simmered in a luscious low-fat coconut milk base, this Low Fat Hearty Veggie Curry is a wholesome and satisfying dish that’s perfect for a healthy weeknight dinner. Featuring a medley of fresh vegetables like carrots, zucchini, and red bell peppers, along with protein-rich chickpeas and aromatic spices like curry powder, cumin, and turmeric, this curry is as nourishing as it is flavorful. The addition of fresh cilantro and a splash of lemon juice at the end brightens the dish, making it irresistibly fresh. Ready in just 45 minutes with simple ingredients, this vegan and gluten-free curry pairs beautifully with rice or warm naan, making it a go-to recipe for clean eating without compromising on taste. Perfect for meal prepping or serving a crowd, this hearty yet guilt-free dish is sure to become a household 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 piece large onion, chopped
• 3 pieces garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 piece red bell pepper, diced
• 2 pieces carrot, sliced
• 1 piece zucchini, diced
• 1 medium potato, cubed
• 1 cup frozen peas
• 1 15-ounce can canned chickpeas, drained and rinsed
• 1 15-ounce can canned crushed tomatoes
• 1 cup low-fat coconut milk
• 1 cup vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 0.25 cup fresh cilantro, chopped
• 1 piece lemon, juiced

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for about 5 minutes, until translucent.

Step 3

Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.

Step 4

Add the red bell pepper, carrot, zucchini, and potato to the pot, and sauté for 5 minutes until slightly softened.

Step 5

Stir in the curry powder, ground cumin, ground coriander, turmeric, black pepper, and salt, mixing well to coat the vegetables.

Step 6

Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce heat to a simmer, and cover the pot.

Step 8

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

Step 9

Add the frozen peas and canned chickpeas. Cook for an additional 5 minutes until heated through.

Step 10

Stir in the fresh cilantro and lemon juice, then adjust seasoning to taste.

Step 11

Serve hot with rice or naan bread.

Nutrition Facts

Serving size	(2418.3g)

Amount per serving	% Daily Value*
Calories	1384.8

Total Fat 33.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 8947.3mg	0%
Total Carbohydrate 235.6g	0%
Dietary Fiber 57.1g	0%
Total Sugars 68.7g
Protein 57.9g	0%

Vitamin D 0IU	0%
Calcium 569.2mg	0%
Iron 32.1mg	0%
Potassium 5602.2mg	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: 20.4%

Protein: 15.7%

Carbs: 63.9%