Fat Free Vegetable Curry Recipe

This easy vegan potato curry is perfect for a comforting weeknight dinner that's ready in less than 30 minutes. Made with soft potatoes, flavorful tomatoes and a rich sauce, this is delicious served over a bed of rice. Gluten-free and oil-free.

LOOKING FOR MORE EASY AND DELICIOUS VEGETARIAN AND VEGAN RECIPES? Check out my cookbook, Weeknight One Pot Vegan Cooking, or my great selection of downloadable e-cookbooks!

I've just entered the second week of my holiday to Russia, and on the day that I'm writing this, the weather reached a staggering 6 degrees Celsius (43 Fahrenheit!).

Easy Vegan Thai Red Curry Recipe

This comes as a surprise because it snowed just two days ago. Now everything is melting, a sign that spring has definitely arrived.

I have a lot of traditional Russian-food inspired recipes I want to share, as a lot of you request them and I myself love creating vegan versions of some of those childhood favorites.

But today, I'm sharing a different comfort food classic that many of us are familiar with. Which is this easy vegan potato curry.

Vegan Butternut Squash Curry

Or just curry of any type. I love cooking quick simplified versions of Indian curry dishes that nonetheless don't miss any flavor. If you're like me, this will definitely be a dish you'll want to make over and over again.

I always talk about my love for vegetables, and how it's possible to add more of them to your diet even if you're not a fan of salad.

You can cook a delicious curry, serve it over fluffy white rice, and thanks to the tomatoes and spinach, still get in a couple of servings of veg. Healthy eating is all about making small changes whenever you can, and optimizing the nutritional value of your favourite dishes!

Indian Vegetable Curry

The tomatoes are pretty essential as they work as part of the sauce, however you can switch up the other ones or add even more.

I would recommend leafy greens such as kale, as well as other veggies that work well in curries, such as zucchini, mushrooms (I know they're not technically a vegetable but still lol), eggplant and different pepper varieties.

Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, until fragrant. Add a splash of water if it starts to stick to keep this recipe oil-free. Then, add the tomato paste and sauté for 1 minute more to coat.

Easy Chicken Vegetable Curry (with Coconut Milk)

Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.

Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes, or until the potatoes are fork-tender.

At the last minute, stir in the spinach and the green peas, cooking until the spinach has wilted. Season to taste with salt and pepper and serve over a bed of rice of your choice. (I prefer basmati rice with pretty much all my Indian dishes!)

Coconut Veggie Curry Recipe

This easy vegan potato curry is perfect for a comforting weeknight dinner that's ready in less than 30 minutes. Made with soft potatoes, flavourful tomatoes and a rich sauce, this is delicious served over a bed of rice. Gluten-free and oil-free.

Calories: 290 kcal Carbohydrates: 23 g Protein: 6 g Fat: 21 g Saturated Fat: 18 g Sodium: 64 mg Potassium: 896 mg Fiber: 5 g Sugar: 3 g Vitamin A: 1215 IU Vitamin C: 29.2 mg Calcium: 77 mg Iron: 7.7 mgWe had a wonderful meal last night, and I found the recipe purely by accident. We hadn’t gone to the store in days, so our selection of produce was running low. Basically, all we had in the fridge was broccoli. I also had a partial can of coconut milk I wanted to use up (from when I made the Coconut Basmati Rice) and a pumpkin that has been sitting on my counter forever. I had a craving for Thai vegetable curry but didn’t dare to hope that I could pull a dish like that off at the last minute.

It was getting late and I was wondering if I could cook the pumpkin quickly in the pressure cooker, and as I was paging through Lorna Sass’ Great Vegetarian Cooking Under Pressure, I saw this recipe. It uses coconut milk and broccoli, and I thought briefly about subbing pumpkin for the sweet potatoes, but as fortune would have it, I had a couple of sweet potatoes in the pantry. I replaced the green beans the recipe called for with chickpeas, and served this Thai vegetable curry with red rice.

Coconut Ginger Vegetable Curry

Note about the coconut milk: The original recipe called for 2 cups, but I wouldn’t use that much even if I had it. I cut the fat by using the coconut milk I had, about 1 cup, and filling out the rest with soymilk, water, and a splash of coconut extract. You can make this recipe much less high in fat by omitting the coconut milk completely and using only soy milk and coconut extract.

Nutrition analysis uses 1 cup of Thai Kitchen lite coconut milk and 1 cup of regular soymilk. Nutrient amounts will vary if different brands or ingredients are used.

I found the red brown rice in an Asian supermarket. You can serve it over any grain you want, or just eat it out of a soup bowl. The potatoes break down slightly and form a delicious sauce with the coconut milk.

Creamy Chickpea And Vegetable Curry