Coconut Vegetable Curry

Coconut Vegetable Curry

If you enjoy coconut milk based curries but are concerned about their fat and calorie content, try out our Recipe Makeover. It's lighter but still delicious!

Per serving: 200 calories and 11g fat.

Saves: 172 calories and 19g fat.

Rating:

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Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 15 mins

Yield: 6 x approx. 1-3/4 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Quick And Easy Recipe Dairy-Free Recipe

About this Recipe Makeover

This vegetarian makeover replaces beef with vegetarian protein, regular high fat coconut milk with light, and reduces the amount of cooking oil.

Ingredients Convert to Metric Show Makeover Show Traditional

  • 1 Tbsp oil
  • 1 medium onion, chopped
  • 2 tsp mild curry paste
  • 1 tsp crushed garlic
  • 1 cup broccoli florets
  • 1 medium carrot, sliced
  • 1 medium zucchini, sliced
  • 8 baby squash, quartered
  • 1 cup light coconut milk
  • 1/2 tsp salt
  • 14 oz Loma Linda Tender Bits
  • 2 Tbsp oil
  • 1 medium onion, chopped
  • 2 tsp curry paste or sauce
  • 1 cup broccoli florets
  • 1 medium carrot, sliced
  • 8 baby squash, quartered
  • 1 cup regular coconut milk
  • 1/2 tsp salt
  • 1 tsp soy sauce
  • 1 lb beef strips

Directions:

Heat oil in a large frying pan. Add onion, curry paste and sauté until golden.

Add garlic and remaining vegetables. Continue to sauté for 5 minutes or until vegetables are tender. Stir through coconut milk, Loma Linda Tender Bits and salt. Heat through and serve.

Variations:

Serve with rice, if desired.

Serving suggestion is not included in the nutritional analysis.