Do you love vegetable curry and want a good low-calorie vegetable curry recipe?
This could be the perfect recipe for you. It is great with boiled rice, chips or even on a jacket potato.
Vegetable curry for weight loss
If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances. It is of course important to check yourself any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.
Budget shopping tips
I try to ensure all of the recipes I make are accessible to everyone. This recipe is no exception and can be made on a budget really easily.
Buying herbs and spices in bulk is something I really recommend. It can save a lot of money in the long term but also mean you never run out! I find putting them on “Amazon subscribe and save” helps too!
Frozen vegetables are nutritionally just as good as fresh usually so do keep an eye for those too to save money. If you have vegetables leftover pop them in the freezer so they do not get wasted.
Vegetable curry for lunch
If you are eating healthily then you may have difficulty in finding lunches for work.
This is just one of many amazing lunch ideas I have found so do check out my other recipes for more ideas.
All you need access to at work is a microwave and it will make the office smell amazing and make everyone jealous.
If you take lunch then you are so much less likely to buy food which inevitably will be less healthy. Taking a variety of food throughout the week to work keeps your lunchtimes interesting and stops you from getting bored.
Even if, like me, you work alone at home it can make such a difference having your food like this low-calorie vegetable curry already prepared for you. Why not give it a go and make sure you build a variety of lunches into your weekly meal plan.
More you may enjoy
If you are a curry fan then do check out this post full of curry tips and recipes including curry sauce, chicken and mushroom curry and many more.
If you are vegetarian or want to eat more vegetarian or plant-based meals like this low-calorie vegetable curry I have a full list of vegetarian and vegan recipes.
If you are looking for more recipes with rice then do check out my list of healthy rice recipes from around the world. If you are not confident at boiling rice or making risotto I have a foolproof guide to boiling rice and a risotto guide.
Homestyle low-calorie vegetable curry
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 Portions 1x
- Category: Main Meal
- Method: Hob
- Cuisine: Indian
- Diet: Low Calorie
Description
A delicious low-calorie vegetable curry recipe for a perfect homestyle aromatic curry
Ingredients
Low-calorie cooking spray
2 large onions sliced thinly
6 cloves of garlic finely chopped
80g fresh ginger finely chopped
4 tsp ground cumin
4 tsp ground coriander
10 cardamom pods (crush a little to split)
4 bay leaves
4 curry leaves
400g Sweet potatoes cut into approx 1cm cubes
400g chopped tomatoes from a can
250g small cauliflower florets
one red chilli deseeded and finely chopped
500ml vegetable stock
2 carrots peeled and cut into small chunks
150g Spring greens, shredded
100g green beans, trimmed
2 teaspoon lemon juice
2 tablespoon fresh coriander, chopped
Instructions
Head a large lidded saucepan over medium heat sprayed well with low-calorie cooking spray.
Cook the onion for 10 minutes, adding a splash of water if it starts to stick.
Add garlic, 3/4 of the ginger and cook for a further 2 minutes.
Stir in the spices, bay leaves, curry leaves, sweet potatoes and chilli.
Add the stock, tomatoes and stir through.
Bring to the boil and then reduce heat, place lid on and simmer for 10 minutes.
Add carrots, green beans, cauliflower and simmer for a further 15 minutes with the lid partially on until the vegetables are tender.
Add spring greens and lemon juice then cook for a further 5 minutes uncovered.
Remove curry and bay leaves and serve with the remaining ginger and fresh coriander sprinkled over.
I didn’t have all the veggies in the fridge so used some frozen veg – quick, easy and tasty. Will try again with fresh though. Really lovely warm flavour to the curry.