Coconut Vegetable Curry (Low Fat) Recipe

Name: Coconut Vegetable Curry (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups vegetable stock; 1 large onion, chopped; 2 garlic cloves, crushed; 1 tablespoon ginger, minced; 3 teaspoons ground cumin; 1/4 teaspoon cayenne pepper; 1 sweet potato, orange peeled and cut into 2cm cubes; 4 potatoes, peeled and cut into 2cm cubes; 1 large carrot, and sliced; 1 stalk celery, sliced; 1 zucchini, sliced; 3/4 cup broccoli, cut into small pieces; 1 (400 g) can tomatoes, squashed; 1 (400 g) can kidney beans, drained and washed; 1 - 1 1/2 cup evaporated skim milk, coconut flavour; 1/2 cup flat leaf parsley, and roughly chopped

Servings: persons

1 1/4 cups vegetable stock
1 large onion, chopped
2 garlic cloves, crushed
1 tablespoon ginger, minced
3 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 sweet potato, orange peeled and cut into 2cm cubes
4 potatoes, peeled and cut into 2cm cubes
1 large carrot, and sliced
1 stalk celery, sliced
1 zucchini, sliced
3/4 cup broccoli, cut into small pieces
1 (400 g) can tomatoes, squashed
1 (400 g) can kidney beans, drained and washed
1 - 1 1/2 cup evaporated skim milk, coconut flavour
1/2 cup flat leaf parsley, and roughly chopped

1
Heat stock and saute onion, garlic & ginger for 5 minutes until soft; add cumin & cayenne, cook stirring for 30 seconds or until aromatic.
2
Add sweet potato, potato, carrots and celery with 1/4 cup more stock; reduce heat to medium low and cover and cook for 10 minutes, vegetables will still be firm.
3
Increase heat, add zucchini, broccoli, tomatoes, kidney beans and another 3/4 cup of stock, bring to the boil then reduce heat to medium, cover and cook a further 12-15 minutes until vegetables are tender.
4
Add coconut evaporated milk, reheat and serve in bowls with parsley.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 cups vegetable stock, 1 large onion, chopped, 2 garlic cloves, crushed, 1 tablespoon ginger, minced, and more.

Yes, Coconut Vegetable Curry (Low Fat) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Vegetable Curry (Low Fat)

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