Best Coconut Vegetable Curry Low Fat Recipes

COCONUT VEGETABLE CURRY

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.

30-MINUTE COCONUT CURRY

Steps:

• 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.
• Add the snow peas and tomatoes in the last 5 minutes so they don't overcook.
• Taste and adjust seasonings as needed. I added another pinch or two of salt.
• Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.

VEGETABLE COCONUT CURRY | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes, stirring occasionally until slightly softened and golden brown.
• Add the garlic, ginger and chilli powder, stir, and fry for 2 - 3 minutes.
• Add the swede and the coconut dairy free milk alternative to the saucepan and stir.
• Cover and simmer over a low heat for 40 - 45 minutes, until the swede is tender when tested with a sharp knife.
• Add the green beans, courgettes, mushrooms and lime zest. Stir, then cover, and simmer over a low heat for 8 - 10 minutes, until just tender.
• Remove from the heat and stir in the lime juice and cream cheese, until the cheese has completely melted and the sauce becomes creamy.
• Stir in the coriander and season to taste.
• Serve with an accompaniment of your choice.

COCONUT VEGETABLE CURRY (LOW FAT)

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.

VEGETABLE CURRY WITH COCONUT MILK

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.