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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Low-Fat Vegetable Curry

Source: dLife

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

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 4.2 Fat, 1.8 Vegetables, 0.6 Fruits, 0.5 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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Servings

Ingredients

1.0
1 cup fresh chopped onion 1.0
1 tbsp canola oil 2.0
2 cup fresh eggplant, cubed 2.0
2 cup sweet potatoes, cubed 2.0
2 tbsp red curry paste 1.5
1 1/2 cup unsweetened pineapple juice 0.5
0 1/2 cup cold water 0.25
0 1/4 tsp salt 2.0
2 cup fresh cauliflower 1.0
1 cup fresh green beans 1.0
1 cup chopped red bell peppers 1.0
1 each fresh tomatoes 3.0
3 tbsp fresh lime juice 2.0
2 tbsp fresh cilantro 1.0
1 cup cooked white rice 1.0
1 pinch fresh cilantro 1.0
1 tbsp peanuts

Directions

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.
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.
Serve on rice with a few fresh herb sprigs and, if desired, some chopped peanuts.