Plant Based Diet Recipes

Healthy Vegetable Curry Recipe

Healthy Vegetable Curry Recipe

This healthy vegetable plant based curry recipe is full of flavor. Vegetable curry helps you feel full on less calories. I ate easy recipe for vegan Indian vegetable curry on my weight loss journey. You will love this spicy recipe for vegan soup.

This recipe for vegan curry helped me lose 60 pounds. One tablespoon of curry spice powder contains 20 calories, .8 grams of protein, and 2.1 grams of fiber. Curry powder actually contains various health benefits.

Turmeric Is scientifically shown to reduce inflammation. Curcumin is found to have anti Cancer qualities. It’s a popular spice in curry powders like Indian curry spice. Curry spice is said to fight benefit bone health, and boost metabolism. It’s also anti bacterial and heart healthy. Curry spice is delicious in this recipe for vegan soup.

Nutritional yeast is a yellow powdered seasoning. Nutritional yeast adds a creamy nutty flavor. It is a complete protein due to the fact it contains all 9 essential amino acids the human body cannot produce. It’s a rich source of B complex vitamins. I always use it in this easy recipe for vegan Indian vegetable curry. 

So what ingredients do you need to make the broth flavors?

Easy recipe for vegan Indian vegetable curry
  • 1/4 cup chopped white onion
  • 3 cloves garlic – chopped
  • 1/2 tbsp chopped jalapeños
  • 1 tbsp olive oil
  • 3 sage leaves
  • 2 tsp chopped thyme
  • 2 tsp chopped dill
  • 2 tsp chopped oregano
  • 2 tsp chopped cilantro 
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 2 tsp vegetable bullion
  • 1 tsp black garlic powder
  • 1 tsp black pepper
  • 1 tbsp Indian yellow curry spice
  • 2 tbsp nutritional Yeast
  • 2 tsp red chili flakes
  • 2 cups water
  • 2/3 cup coconut milk
  • 1 cup chopped carrots
  • 1 cup chopped winter squash
  • 1 cup chopped spinach
  • 1 tbsp hemp seeds

This recipe for vegan soup is so nutritious

How do you make this easy recipe for vegan Indian vegetable curry?

Bring a skillet to medium high heat and add the olive oil followed by the onion, garlic, and jalapeños.

Sauté the onions garlic and jalapeños in olive oil

Once they start to brown add in the soy sauce and lemon juice.

Now add in the herbs – sage, thyme, dill, and cilantro.

Add the herbs, soy sauce, and lemon juice

Stir in the water followed by the spices and bring it to a simmer.

Add the spices into the broth

Stir in the coconut milk and cornstarch and bring it to a simmer.

Add the vegetables in and simmer for 2 minutes.

Remove the curry from the heat and sprinkle with hemp seeds and cilantro. 

This recipe for vegan soup is so nutritious

Nutrition Facts for this healthy vegetable curry recipe: (Servings: 3)

  • Amount per serving
  • Calories 240
  • Total Fat 19.7g 25%
  • Saturated Fat 17g 85%
  • Cholesterol 0mg 0%
  • Sodium 1122mg 49%
  • Total Carbohydrate 14.1g 5%
  • Dietary Fiber 4.8g 17%
  • Total Sugars 4.6g
  • Protein 6.9g
  • Vitamin D 0mcg 0%
  • Calcium 77mg 6%
  • Iron 4mg 21%
  • Potassium 628mg 13
5 from 1 vote
Print

Healthy Vegetable Curry

Healthy Vegetable Curry
Course healthy, Main Course
Cuisine American, Indian
Diet LowCalorieDiet
Keyword curry, heathy, plant based, vegan, weight loss
Prep Time 10 minutes
Cook Time 5 minutes
Resting time 10 minutes
Total Time 25 minutes
Servings 3 Servings
Calories 240 kcal
Author admin

Ingredients

  • 1 Can Lite coconut milk Canned
  • 2 Cups Water
  • 1/4 Cup White onion Chopped
  • 3 Cloves garlic chopped
  • 4 Leaves sage
  • 2 Tsp dill chopped
  • 2 Tsp thyme chopped
  • 2 Tsp oregano chopped
  • 1 Tbsp Curry spice
  • 2 Tbsp Nutritional yeast
  • 1 Tsp Salt
  • 1 Tsp black garlic powder
  • 1 Tsp black pepper
  • 2 Tsp vegetable bullion
  • 1 Cup carrots chopped
  • 1 Cup squash sliced
  • 1 Cup spinach chopped
  • 1 Tbsp soy sauce
  • 1 Tbsp lemon juice
  • 1 Tsp red chili flakes

Instructions

  1. Sauté the onions garlic and jalapeño in olive oil in a skillet over medium heat 

  2. Stir in the sage, dill, thyme, and cilantro 

  3. Stir in the soy sauce and lemon juice 

  4. Slowly add in the water then stir in all the spices and bring to a simmer 

  5. Stir in the coconut milk and cornstarch and bring to a simmer 

  6. Add in the carrots – simmer 30 seconds 

  7. Add in the squash – simmer 60 seconds 

  8. Add in the spinach- simmer 30 seconds 

  9. Turn off heat, sprinkle with hemp seeds and chili flakes, and serve 

Recipe Video

Recipe Notes

Nutrition Facts

Servings: 3

Amount per serving

Calories 240

% Daily Value*

Total Fat 19.7g 25%

Saturated Fat 17g 85%

Cholesterol 0mg 0%

Sodium 1122mg 49%

Total Carbohydrate 14.1g 5%

Dietary Fiber 4.8g 17%

Total Sugars 4.6g

Protein 6.9g

Vitamin D 0mcg 0%

Calcium 77mg 6%

Iron 4mg 21%

Potassium 628mg 13

Thanks for visiting Anyreasonvegans vegan recipe blog.


admin

Hello guys! My name is Jessica and I am a recipe blogger who specializes in vegan and plant based recipes! I have been blogging for 4 years but I have been into cooking, baking, and creating my entire life, Thanks so much for visiting my blog.

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