Delicious Curry Vegetables That Are Low In Calories And Healthy!

Delicious Curry Vegetables That Are Low In Calories And Healthy!

When most people think about curry, they think about a dish that is high in calories and unhealthy. However, this does not have to be the case. There are many delicious and healthy curry vegetables that you can enjoy.

One of the best things about curry vegetables is that they are low in calories. This makes them the perfect option for those who are trying to lose weight or maintain a healthy weight. Additionally, curry vegetables are also high in nutrients, which means that they are good for your health.

Some of the best curry vegetables include cauliflower, broccoli, kale, and carrots. All of these vegetables taste great when cooked in a curry sauce, and they are all low in calories.

If you are looking for a healthy and delicious way to enjoy your veggies, then be sure to try out some curry vegetables. They are sure to please your taste buds while also providing you with some important health benefits.

Try This Awesome Curry Vegetable Recipe!

Here is a delicious and easy curry vegetable recipe to try! This dish is perfect for a quick and easy weeknight meal.

Ingredients:

1 tablespoon olive oil 2 cups sliced onion 1 teaspoon cumin seeds 1 teaspoon ground coriander 1 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/4 teaspoon ground black pepper 8 garlic cloves, thinly sliced 2 tablespoons tomato paste 2 cups water or vegetable broth 1 large (14-ounce) can diced tomatoes, undrained 3 tablespoons fresh lime juice 1 tablespoon honey 1 tablespoon reduced-sodium soy sauce 1 tablespoon Worcestershire sauce 3 cups trimmed and chopped cauliflower florets (about 1 large head)

Directions:

Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the cumin, coriander, ginger, cardamom, cinnamon, and black pepper and cook until fragrant, about 1 minute. Stir in the garlic and tomato paste and cook for 2 minutes. Pour in the water or vegetable broth, add the diced tomatoes with their juice, lime juice, honey, soy sauce, and Worcestershire sauce. Bring to a simmer and cook for 10 minutes. Add the cauliflower florets and continue cooking until they are tender but still have some bite left to them, about 5 minutes more. Serve hot. Enjoy!

Loaded With Veggies, This Curry Is Sure To Please!

This vegetable curry is loaded with healthy, delicious veggies and perfect for a quick and easy weeknight dinner.

Ingredients:

1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon fresh ginger, grated 1 teaspoon turmeric 1/2 teaspoon chili powder 2 cups vegetable broth 1 can (15 ounces) chickpeas, rinsed and drained 1 large carrot, chopped 2 cups cauliflower florets 1 cup peas 3 tablespoons chopped fresh cilantro leaves Salt and freshly ground black pepper to taste Hot cooked basmati rice for serving (optional) Lime wedges for serving (optional)

Instructions:

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cumin, ginger, turmeric, chili powder and broth. Bring to a simmer and cook for 5 minutes. Add the chickpeas, carrot, cauliflower and peas. Cook for 5 minutes more or until the vegetables are tender. Stir in the cilantro and season with salt and pepper to taste. Serve over hot cooked rice with lime wedges if desired. Enjoy!

Healthy, Delicious, and Fast: Curry Vegetables!

You don't have to sacrifice your health or taste when you're short on time. These easy and delicious curry vegetables will fit the bill!

Ingredients: 1 onion, chopped 2 cloves garlic, minced 1 bell pepper, chopped 1 carrot, peeled and sliced 1 cup frozen peas 1 tablespoon curry powder 1 teaspoon turmeric 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil, divided 2 cups cooked basmati rice*optional toppings: fresh cilantro, diced tomatoes, green onions Instructions:

In a large skillet or wok over medium-high heat, heat 1 tablespoon of olive oil. Add the onion, garlic, bell pepper, carrot, and peas. Stir-fry for 4-5 minutes until tender.
Add the curry powder, turmeric, salt and black pepper. Stir-fry for another minute until fragrant.

Add the cooked rice and remaining olive oil. Gently stir until all of the ingredients are evenly mixed. If desired, top with fresh cilantro, diced tomatoes, and green onions before serving. Enjoy!

Quick and Easy Curry Vegetables

This simple dish is a great way to use up leftover vegetables.

Ingredients:

1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 teaspoon grated fresh ginger 1 carrot, sliced into thin strips 1 red bell pepper, cut into thin strips 3 cups vegetable broth 1 cup water 2 tablespoons curry powder 1 teaspoon salt 1/2 teaspoon black pepper 1 cup uncooked couscous 1/4 cup raisins 1/4 cup chopped fresh cilantro 1 lime, cut into wedges (optional) Instructions:

in a large pot or Dutch oven over medium heat. Add the oil, onion, garlic, ginger, carrot, bell pepper, broth, water, curry powder, salt and black pepper. Bring to a simmer and cook for 10 minutes. urn off the heat and stir in the couscous. Cover and let sit for 5 minutes. Stir in the raisins and cilantro. Squeeze the lime wedges over top if desired. Serve warm.

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