Curry Recipe Ideas: Low Fat & Yummy

Curry dishes can be very delicious without a lot of fat, since the curry itself is so full of flavor. Here are two low-fat curries you can serve with confidence.

1. Vegetable Curry

Serve this dish over cooked basmati or jasmine rice. Serves 2 to 4.

* 1/2 cup chopped onion
* 1 minced garlic clove
* 1 sweet potato, peeled and diced
* 3 teaspoons curry powder
* 1 teaspoon dried, ground ginger
* 1 cup water or stock
* 2 cups cauliflower florets
* 1 cup chopped bell pepper, red or green
* 1 can crushed tomatoes
* Salt to taste


In a saucepan, place all vegetables. Add the curry powder and ginger and toss the vegetables to coat them. Stir in the water or stock and the tomatoes. Add salt to taste, cover and bring to a boil. Lower heat and simmer, covered, for 35 to 45 minutes, stirring occasionally.

2. Crockpot Chicken Curry

This low-fat curried chicken dish serves 4.

* 4 chicken breast halves, boneless and skinless
* 1 cup chopped onion
* 2 peeled, chopped sweet potatoes
* 2/3 cup orange juice
* 2 minced garlic cloves
* 1 teaspoon chicken bouillon granules
* 1/4 teaspoon pepper
* 1 tablespoon curry powder
* Salt to taste


Place chicken in crockpot and place onions and sweet potatoes on top. Combine orange juice and next five ingredients (through salt); stir well and pour over vegetables and chicken. Cover and cook on low for 5 to 6 hours. Serve over cooked rice and top with chopped green onions.

3. Curried Beef

Yes, it’s possible to make a tasty, low-fat beef curry! Here’s how. (4 servings)

* 1 1/4 pounds flank steak
* 2 teaspoons safflower oil
* 1 tablespoon peeled, minced, fresh ginger root (or 1 teaspoon dried, ground ginger)
* 3 minced garlic cloves
* 1 onion, coarsely chopped
* 1 tablespoon curry powder
* 1 teaspoon coriander
* 1 can petite diced tomatoes, or 2 cups fresh, chopped tomatoes
* Salt and pepper to taste
* 1/2 cup plain, fat-free yogurt (use strained or Greek yogurt for thicker results)


Slice steak diagonally into 1/4 to 1/8-inch-thick slices. Heat oil in a large skillet over medium-high heat. Add steak, garlic, onion, ginger, salt and pepper; stir and sauté for about 3 minutes. Add curry powder and coriander; sauté for another 3 minutes. Pour in tomatoes and allow to simmer until the liquid is mostly evaporated, which will take at least 5 minutes. Stir occasionally.

Remove skillet from heat and allow to cool for a minute or two. Gently stir in yogurt and adjust salt and pepper as desired. Serve on a bed of lettuce or over rice.

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