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Keep calm and curry on guys because I made the most delectable low fat and low calorie coconut curry. I LOVE curry and am open to trying any variety, but this one is fab because of its simplicity. Don’t be intimidated by this recipe because it’s really hard to mess up. Instead of using full fat coconut milk, I used a lighter one with 80 calories a cup, so no need to feel guilty after devouring this. This particular curry is best served over basmati rice. The combination of the bold curry flavors and the nuttiness from the rice are delishhhhhhh. Ok, I’m definitely biased BUT this is soooooo good, and people will think that it took you hours to make. Nah, try 50 minutes including prep time. 

Vegan Coconut Curry
Serves 5
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Total Time
50 min
Total Time
50 min
  1. 2 cups of plain coconut milk ( I used 80 calories per serving one)
  2. 3 cups of vegetable stock
  3. 6 root carrots chopped
  4. 2 small tomatoes diced
  5. 1 large zucchini chopped
  6. 1 medium head of broccoli
  7. 1 cup of asparagus chopped
  8. 1 small onion chopped
  9. 1 tbsp curry powder ( you can add 1 and 1/2 if you want really bold flavors)
  10. 2 tbsp olive oil
  11. 1 tbsp garlic powder
  12. 2 bay leaves
  13. 1/2 tsp pepper
  14. 1/2 tsp seasoned salt
  1. Chop the onion and tomato into small pieces and sauté in a large pot for 5-7 minutes in olive oil.
  2. Chop up the rest of the vegetables and add them to the pot. Sauté for about ten minutes.
  3. Add the coconut milk, stock, and spices.
  4. Let the curry cook on low to medium, interchanging for about 45 minutes.
  5. Serve over basmati or eat as is!!!
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