Low Fat Low Cal Indian Vegetable Curry

Dive into the vibrant flavors of this Low Fat Low Cal Indian Vegetable Curry, a wholesome and satisfying dish that perfectly balances taste and nutrition. Loaded with colorful vegetables like carrots, cauliflower, zucchini, and spinach, this curry is simmered in a fragrant blend of cumin, turmeric, garam masala, and other warm Indian spices. With just a teaspoon of olive oil and plenty of nutrient-packed ingredients, this recipe is ideal for anyone seeking a healthy, low-fat, and low-calorie meal option without compromising on flavor. Ready in under 45 minutes, it’s a quick, vegan-friendly dish that pairs beautifully with steamed rice or whole-grain flatbread. Perfect for busy weeknights or meal prep, this hearty curry is as comforting as it is nutritious!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 teaspoon Olive oil
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 medium Tomatoes, chopped
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 1 medium Carrot, diced
• 1 cup Cauliflower florets
• 0.5 cup Green peas (frozen or fresh)
• 1 small Zucchini, diced
• 1 cup Spinach leaves, chopped
• 1 cup Water
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Lemon juice

Directions

Step 1

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

Step 2

Add the cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 3

Add the chopped onion and sauté for 3-4 minutes until it softens and turns golden brown.

Step 4

Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

Step 5

Add the chopped tomatoes, red chili powder, turmeric powder, ground coriander, and garam masala. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture turns into a thick paste.

Step 6

Add the diced carrot, cauliflower florets, green peas, and zucchini to the pot. Stir well to coat the vegetables with the spice mixture.

Step 7

Pour in the water and add salt. Cover the pot with a lid and let it simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Add the chopped spinach leaves and let them wilt into the curry. Cook for another 2-3 minutes.

Step 9

Turn off the heat and stir in the lemon juice and fresh cilantro.

Step 10

Serve the curry hot with steamed rice or whole-grain flatbread for a low-fat, satisfying meal.

Nutrition Facts

Serving size	(1084.1g)

Amount per serving	% Daily Value*
Calories	407.8

Total Fat 17.3g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2522.5mg	0%
Total Carbohydrate 56.3g	0%
Dietary Fiber 18.1g	0%
Total Sugars 23.4g
Protein 15.5g	0%

Vitamin D 0IU	0%
Calcium 280.5mg	0%
Iron 9.2mg	0%
Potassium 2328.7mg	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: 35.2%

Protein: 14.0%

Carbs: 50.8%