It’s a common misconception that all healthy food must be low-calorie (or that all low-calorie food is healthy). The coconut & peanut butter curry is full of veggies, vitamins, and healthy fats; but it’s probably not low in calories. I tweaked the recipe around a bit for those of you who need to be on a lower-calorie diet. (Even this lower-fat version still calls for canned coconut milk. I guess you can try it with a different milk, or carton coconut milk, if you really wish… I don’t think the flavor will be as good, but I could be wrong.)
Low Calorie Coconut Curry
- 1 cup chopped onion (90g)
- 3 thinly-sliced bell peppers (330g)
- 8 oz sliced baby bella mushrooms
- 2 cups vegetable broth (480g)
- 2 tbsp arrowroot or cornstarch
- 1 can low-fat coconut milk – must be the canned type
- 2 tbsp soy sauce, or gf soy sauce (30g)
- 1 tsp dried ginger
- pinch of pure stevia, or 2 tbsp brown sugar or coconut sugar
- 2 1/2 tbsp red curry paste (38g)
- 1/4 tsp salt
- 4 cups broccoli florets (300g)
- 3 small zucchini, chopped in coins (250g)
- 1 cup chopped pineapple (140g)
- 15-20 torn, fresh basil leaves (dried basil will work, but fresh tastes much better in this recipe)
- optional garnishes: cilantro, chopped peanuts (and sriracha if desired)
In a large pot, sauté the first three ingredients in oil or oil spray, stirring every so often, 8 minutes or until onion starts to look translucent. Meanwhile, combine the cornstarch with 1/2 cup of the veg broth, and whisk until completely smooth. Now combine this mixture with the rest of the veg broth, the coconut milk, soy sauce, ginger, curry, salt, and sweetener.
Add all remaining ingredients (including the sauce) to the sautéing veggies, and bring to a boil. Cook on medium, uncovered, 8-11 minutes (depending on your texture preference), stirring occasionally. If desired, garnish with fresh cilantro, chopped peanuts, etc. Serves 4-5.
Weight Watchers Points Plus: 5 points
