I love curries, but since coconut milk is so high in saturated fat, I can’t justify making curries as often as I want (that would be multiple times a week!). However, this is a recipe that has no high-fat ingredients. It’s just vegetables upon vegetables, and it’s so yummy!
Best of all, it’s easy! Once the vegetables are chopped, it’s just a matter of getting them in a pot with some spices and letting them simmer for about 15 minutes.
You can adjust the heat of it by adding cayenne pepper. I make it without, and just add some to mine, so my kids will eat it. They both love it! It’s very filling with the potatoes, too.
Eat it with rice or flat bread, or on it’s own! Pictured in these photos is the gluten-free flatbread from Minimalist Baker.
Want an Instant Pot curry recipe instead? Try this Instant Pot Vegetable Curry!
Vegetable Curry (low-fat, WFPB)
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 TBSP curry powder
- 1 tsp ginger powder
- 1 tsp salt
- 1/8 tsp cayenne pepper (omit for kids)
- 2 cups vegetable broth
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 2 cups diced sweet potato, white potato, or butternut squash
- 1 can chickpeas, drained (optional)
- 1 can diced tomatoes, undrained (14 oz)
Add last
- 1 cup frozen peas
- 6 oz fresh spinach (2 large handfuls)
- 2 TBSP cornstarch or arrowroot starch (optional)
Instructions
- Saute onion and garlic with a few tablespoons of water in a large pot for about 5 minutes.
- Add spices and let them wake up in the heat for about a minute.
- Add all remaining ingredients except peas and spinach.
- Let simmer over med-high heat, covered, for about 15 minutes, or until the vegetables are tender.
- Add frozen peas and spinach, and stir until spinach is wilted. If you'd like a thicker sauce, mix cornstarch or arrowroot starch with 2 tablespoons of the cooking liquid in a little bowl, and whisk it back into the curry. Heat through until thickened.
- Salt and pepper to taste. If desired, serve with nuts, cilantro, lime wedges, and flat bread or rice.
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