Low Fat Indian Vegetable Curry

Indulge in the vibrant flavors of a **Low Fat Indian Vegetable Curry**, a wholesome dish that’s as nourishing as it is delicious. Packed with an array of colorful, nutrient-rich vegetables like carrots, zucchini, and cauliflower, this curry is gently simmered in a spiced tomato and vegetable broth for a bold, aromatic finish. The use of warming spices—like cumin, coriander, turmeric, and garam masala—creates a comforting yet health-conscious meal that’s big on flavor but low in fat, making it perfect for a lighter option without sacrificing taste. Ready in just 45 minutes, this vegetarian delight is ideal for busy weeknights or meal prepping. Serve it steaming hot with fluffy rice or hearty whole-grain bread, and top it off with fresh cilantro for a refreshing pop of flavor. Whether you're a curry connoisseur or looking to explore Indian-inspired recipes, this dish is a must-try for its simplicity and heartiness.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 2 medium carrots, diced
• 1 medium green bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cauliflower florets
• 1 cup tomato puree
• 2 cups vegetable broth
• 1 teaspoon salt
• 0.5 cup frozen peas
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

Add the cumin seeds, ground coriander, ground turmeric, garam masala, and red chili powder. Stir the spices into the onion mixture and cook for 1-2 minutes to release their flavors.

Step 5

Add the diced carrots, green bell pepper, zucchini, and cauliflower florets. Stir well to coat the vegetables with the spices.

Step 6

Pour in the tomato puree and vegetable broth, stirring to combine.

Step 7

Season with salt and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.

Step 8

Stir in the frozen peas and cook for another 5 minutes until they are heated through.

Step 9

Garnish with the chopped fresh cilantro just before serving.

Step 10

Serve hot with steamed rice or whole-grain bread for a complete meal.

Nutrition Facts

Serving size	(1508.9g)

Amount per serving	% Daily Value*
Calories	702.8

Total Fat 22.2g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3696.5mg	0%
Total Carbohydrate 113.3g	0%
Dietary Fiber 29.6g	0%
Total Sugars 44.3g
Protein 27.6g	0%

Vitamin D 0IU	0%
Calcium 329.7mg	0%
Iron 13.9mg	0%
Potassium 3988.1mg	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: 26.2%

Protein: 14.5%

Carbs: 59.4%