Coconut Vegetable Curry

Coconut Vegetable Curry


This is a lighter, cholesterol-free vegetarian curry.
Per serving: 200 calories and 11g fat
Saves: 172 calories and 19g fat!

Ingredients:

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

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover

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
Traditional Recipe
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:

RECIPE MAKEOVER:
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 recipe analysis).

Author:
Recipe Makeover by Family Health Network