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Low-Fat Vegetable Curry
Source: dLife

Sweet potato, eggplant, cauliflower, green beans and red pepper simmered in a pineapple red curry.

Prep Time: 30 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 158.7
Total Carbs 28.4 g
Dietary Fiber 5.0 g
Sugars 12.7 g
Total Fat 4.2 g
Saturated Fat 0.7 g
Unsaturated Fat 0.8 g
Potassium 470.3 mg
Protein 2.9 g
Sodium 398.2 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  fresh chopped onion
1 tbsp  canola oil
2 cup  fresh eggplant, cubed
2 cup  sweet potatoes, cubed
2 tbsp  red curry paste
1 1/2 cup  unsweetened pineapple juice
0 1/2 cup  cold water
0 1/4 tsp  salt
2 cup  fresh cauliflower
1 cup  fresh green beans
1 cup  chopped red bell peppers
1 each  fresh tomatoes
3 tbsp  fresh lime juice
2 tbsp  fresh cilantro
1 cup  cooked white rice
1 pinch  fresh cilantro
1 tbsp  peanuts
  1. In a large soup pot, saute the onions in the oil for about 5 minutes. Stir in the eggplant, sweet potatoes, and curry paste. Add the pineapple juice, water, and salt. Bring to a boil, and then reduce the heat and simmer for 5 minutes.
  2. Add the cauliflower and green beans and cook for another 5 minutes. Stir in the peppers, tomatoes, lime juice, and cilantro. Simmer until the vegetables are tender, about 10 minutes.
  3. Serve on rice with a few fresh herb sprigs and, if desired, some chopped peanuts.

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