Coconut Vegetable Curry (Low Fat)

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

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

Ingredients Nutrition

Directions

  1. Heat stock and sauté 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.
Most Helpful

5 5

Very good recipe. I made my own vegetable stock, I used onions, garlic, sweet potato, potatoes, carrots, celery, zucchini, broccoli, tomatoes and parsley all from my garden. This only cost a few dollars to make. Thanks for posting.

5 5

Loved this recipe. I made it mainly because I had all the ingredients on hand already without going shopping. It was delicious, more flavour than what I had expected and I made it exactly according to the instructions. This is definitely a keeper. I subscribe to SFI but had never seen this recipe before. Thanks for posting it.