All this web work made me hungry for curry. I’m not sure why, but I wanted curry so badly that I stopped by Wegmans on the way home from work at 7am to get supplies. I didn’t actually start making it until around 1opm though, and just now finished my first bowl at 1:43am the next day. Lol. Gotta love my weird schedule.
The curry is very similar to my first lo-cal vegan curry recipe, but I made a few slight changes and took some yummy pictures. Very yummy pictures.
Low-Calorie Yellow Vegan Curry II
(makes 12 servings)
2 cans Lite Coconut Milk (280cals/can)
2C Veggie Broth (or equivalent powder+water)
1/4 C Tamari or Low Sodium Soy Sauce
110g Yellow Curry Paste (I use Mae Ploy)
20g Ground Cayenne
10g Nutritional Yeast
180g Onion, chopped
340g Red Pepper, chopped
500g Zucchini, shredded
265g Eggplant, diced
100g Quinoa
45g Bob’s Red Mill High Fiber Hot Cereal
2 cans Chickpeas (550g)
1 can Black Beans (285g)
Combine coconut milk, broth (or powder + water), curry paste, and tamari sauce in a large pot. Heat on med-high. Chop and add onion, pepper, eggplant, and quinoa. Maybe need to add 1-3C water. Just add water as needed to give you a think stew consistency. Allow to simmer for about 15min.
Add beans, fiber cereal, ground cayenne, nutrition yeast, and zucchini. Allow to simmer 30-45min, stirring frequently and adding water when necessary.
When the curry is done, as you pour it into the storage containers, weigh the curry to find the total weight of the recipe. Take that large number (mine was 4000g), and divide by 12 to get the individual serving weight.
Here are some lovely yummy pics, and below that is the CRON-O-Meter for one serving. Enjoy!
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Nutrition Summary Low-Calorie Yellow Vegan Curry II
Report generated by CRON-o-Meter v0.9.7
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General (21%)
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Energy | 239.9 kcal 18%
Protein | 10.3 g 18%
Carbs | 37.2 g 19%
Fiber | 8.8 g 35%
Starch | 4.7 g 31%
Sugars | 5.5 g 11%
Fat | 6.3 g 13%
Vitamins (44%)
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Vitamin A | 5228.7 IU 105%
Lutein+Zeaxanthin | 1188.0 µg 24%
Folate | 173.1 µg 96%
B1 (Thiamine) | 0.7 mg 66%
B2 (Riboflavin) | 0.7 mg 54%
B3 (Niacin) | 4.8 mg 32%
B5 (Pantothenic Acid)| 0.6 mg 13%
B6 (Pyridoxine) | 1.0 mg 65%
B12 (Cyanocobalamin) | 0.4 µg 20%
Vitamin C | 49.8 mg 83%
Vitamin D | 0.0 IU 0%
Vitamin E | 1.4 mg 12%
Vitamin K | 8.1 µg 9%
Minerals (25%)
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Calcium | 56.6 mg 6%
Copper | 0.3 mg 13%
Iron | 2.5 mg 17%
Magnesium | 81.7 mg 26%
Manganese | 0.8 mg 21%
Phosphorus | 198.4 mg 28%
Potassium | 606.2 mg 17%
Selenium | 3.9 µg 7%
Sodium | 919.5 mg 184%
Zinc | 1.6 mg 13%
Amino Acids (34%)
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CYS | 0.1 g 47%
ILE | 0.3 g 29%
LEU | 0.6 g 25%
LYS | 0.5 g 30%
MET | 0.1 g 20%
PHE | 0.4 g 42%
THR | 0.3 g 39%
TRP | 0.1 g 39%
TYR | 0.2 g 44%
VAL | 0.4 g 22%
Lipids (4%)
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Saturated | 0.3 g 1%
Monounsaturated | 0.3 g 1%
Polyunsaturated | 0.8 g 3%
Omega-3 | 0.1 g 10%
Omega-6 | 0.7 g 6%
Cholesterol | 0.0 mg 0%
