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Low-fat plant-based curry with sweet potato, broccoli, chickpeas, and homemade low-fat coconut milk

This is a recipe for a whole-food, plant-based low-fat curry with sweet potato, broccoli, and chickpeas. It also includes a recipe for homemade coconut milk.
Course Main Course
Cuisine Indian
Keyword homemade coconut milk, low-fat curry, plant-based curry, vegan curry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 498kcal
Author Zana Hrastovsek

Ingredients

For Curry

  • 1 cup homemade or ½ cup store-bought coconut milk + ½ water
  • 1 large sweet potato peeled
  • ½ bunch broccoli florets and stem
  • 1 can chickpeas drained
  • 1 tbsp chopped roasted peanuts for garnish (*optional)
  • 1 tbsp curry spice mix
  • salt to taste

For Homemade low-fat Coconut Milk

  • 1 cup water
  • ¼ cup cashews
  • 1 tbsp coconut flour

Instructions

For Homemade low-fat Coconut Milk

  • Put cashews, coconut flour, and water into a blender. Blend until smooth. (*see notes)

For Curry

  • Cut the peeled sweet potato in half lengthwise, then cut both halves in half lengthwise again, and slice into thin quarter-moons.
  • Add sweet potato to the pan and cover with water. Don't put too much, just enough so it covers the sweet potato.
  • Put the lid on and cook for 10 minutes.
  • Divide broccoli into bite-size florets. Peel the stem and dice it into small cubes.
  • Spread the broccoli evenly over boiling sweet potato.
  • Cover and steam cook for 10 minutes.
  • Add the chickpeas and stir.
  • Add the homemade coconut milk, curry spice mix, and salt to taste. Add more water if necessary.
  • Mix well and cook for another 5 minutes to heat through and thicken up.
  • Sprinkle with chopped roasted peanuts (*optional) and serve.

Notes

  • If you don't have a high-speed blender, use boiling water. Just make sure the steam can escape the blender.
  • The homemade coconut milk migh not be totally smooth because of the coconut flour. How smooth it turns out may depend on your blender.
  • I don't own a high-speed blender, so my homemade coconut milk is pretty grainy, but I don't notice that in the final dish.
  • If the texture of the coconut milk bothers you, you might want to strain it after blending, but that will probably affect the final thickness of the curry.
  • You can also omit the coconut flour if you don't care for the coconut flavor, but it will probably affect the thickness as well.

Nutrition Facts