Coconut Vegetable Curry Low Fat Recipes

COCONUT VEGETABLE CURRY

This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Coconut Vegetable Curry image

Steps:

Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.

Ingredients

2 tablespoons vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
Kosher salt
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, cut into wedges
1 13.5-ounce can full-fat coconut milk
1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 small Chinese eggplant, cut into 1-inch chunks
2 cups cauliflower florets
1 serrano chile pepper, halved
1 cup halved green beans
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

COCONUT VEGETABLE CURRY (LOW FAT)

Adapted from recipe in Super Food Ideas Magazine. This is very low fat as onions are sautéed in vegetable stock instead of olive oil.

Provided by Ninna

Categories One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

Coconut Vegetable Curry (Low Fat) image

Steps:

Heat stock and sauté onion, garlic & ginger for 5 minutes until soft; add cumin & cayenne, cook stirring for 30 seconds or until aromatic.
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.
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.
Add coconut evaporated milk, reheat and serve in bowls with parsley.

Nutrition Facts : Calories 265, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.7, Sodium 296.1, Carbohydrate 53.5, Fiber 10, Sugar 12.7, Protein 12.1

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

VEGETABLE CURRY WITH COCONUT MILK

This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!

Provided by jowolf2

Time 55m

Yield 6

Number Of Ingredients 12

Vegetable Curry with Coconut Milk image

Steps:

Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 25.9 g, Cholesterol 21.9 mg, Fat 23 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 17.7 g, Sodium 51 mg, Sugar 5.1 g

Ingredients

¼ cup ghee (clarified butter)
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
1 (14 ounce) can coconut milk
2 large carrots, chopped
1 large potato, chopped
1 medium parsnip, chopped
½ head broccoli, cut into florets
¼ head cauliflower, cut into florets
2 cups sliced fresh mushrooms
1 cup water

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If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.

Coconut Vegetable Curry Low Fat Recipes

COCONUT VEGETABLE CURRY

This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.

COCONUT VEGETABLE CURRY (LOW FAT)

Adapted from recipe in Super Food Ideas Magazine. This is very low fat as onions are sautéed in vegetable stock instead of olive oil.

VEGETABLE CURRY WITH COCONUT MILK

This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!

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