Vegetable Coconut Curry

  • 20MINS
  • 1HR
  • Serves 4
  • 121KCAL

A mild and fragrant vegetarian curry with the flavours of coconut, chilli, lime and coriander. Perfect for a slimming friendly fakeaway!

  • Everyday Light pinchofnom.com
  • Fakeaways pinchofnom.com
  • Gluten Free pinchofnom.com
Easy Peasy Vegetable Coconut Curry pinchofnom.com

NutritionPer Serving

  • Calories121
  • Carbs13g
  • Protein6.7g
  • Fat3.4g
  • Saturates2.1g
  • Sugars11g

Vegetable Coconut Curry - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Packed with fresh vegetables and just the right amount of spice for a warming curry, this Vegetable Coconut Curry is full of flavour and so easy to make! With a few slimming swaps we’ve managed to recreate a rich, indulgent creamy curry without a tin of high fat coconut milk in sight!

By using an unsweetened coconut dairy free milk alternative, like Alpro branded, you can get the flavour of coconut without the extra calories! To make it extra creamy, we’ve used low fat cream cheese, which melts into a silky sauce that complements the veggies perfectly.

This recipe has a mild spice, but it’s completely adaptable to your taste: simply add extra chilli powder if you’d prefer more heat!

What diets is this Vegetable Coconut Curry suitable for?

This Vegetable Coconut Curry recipe is suitable for vegetarian and gluten free diets.

It can be made vegan as long as you swap out the following ingredients for vegan versions; 

  • Low fat cream cheese

Or you can leave it out completely if you prefer, but the end result won’t be as creamy.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Vegetable Coconut Curry recipe?

  • If you’re on WW Green you need to count 3 Points per portion of this Vegetable Coconut Curry recipe.
  • If you’re on WW Blue you need to count 3 Points per portion of this Vegetable Coconut Curry recipe.
  • If you’re on WW Purple you need to count 3 Points per portion of this Vegetable Coconut Curry recipe.

Do you need any special ingredients to make Vegetable Coconut Curry?

We’ve used an unsweetened coconut dairy free milk alternative, such as Alpro branded, which can be found in the free from section of the supermarket.

How many calories are in this Vegetable Coconut Curry?

There are 121 calories per portion in this Vegetable Coconut Curry recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!

NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.

Step 1

Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes, stirring occasionally until slightly softened and golden brown.

Step 1 pinchofnom.com

Step 2

Add the garlic, ginger and chilli powder, stir, and fry for 2 – 3 minutes.

Step 2 pinchofnom.com

Step 3

Add the swede and the coconut dairy free milk alternative to the saucepan and stir.

Step 3 pinchofnom.com

Step 4

Cover and simmer over a low heat for 40 – 45 minutes, until the swede is tender when tested with a sharp knife.

Step 4 pinchofnom.com

Step 5

Add the green beans, courgettes, mushrooms and lime zest. Stir, then cover, and simmer over a low heat for 8 – 10 minutes, until just tender.

Step 5 pinchofnom.com

Step 6

Remove from the heat and stir in the lime juice and cream cheese, until the cheese has completely melted and the sauce becomes creamy.

Step 6 pinchofnom.com

Step 7

Stir in the coriander and season to taste.

Step 7 pinchofnom.com

Step 8

Serve with an accompaniment of your choice.

Vegetable Coconut Curry - Pinch of Nom Slimming Recipes

What could I serve with this Vegetable Coconut Curry?

Serve with a pile of freshly boiled white rice, or as part of a larger meal. Try our suggestions for inspiration:

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How do you know when Vegetable Coconut Curry is cooked?

You should cook this Vegetable Coconut Curry until the swede is soft, and the cream cheese has completely melted into a creamy sauce. This will take around one hour in total.

To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.

How long can you keep Vegetable Coconut Curry in the fridge?

Make sure that you eat this recipe within 4 hours of serving it, it’s best eaten fresh to keep the vegetable textures at their best.

Can I freeze Vegetable Coconut Curry?

This recipe can’t be frozen as the vegetables will turn mushy when defrosting and reheating, so it’s best enjoyed freshly cooked.

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Vegetable Coconut Curry

A mild and fragrant vegetarian curry with the flavours of coconut, chilli, lime and coriander. Perfect for a slimming friendly fakeaway!
  • Prep Time
    20 MINS
  • Cook Time
    1 HR
  • KCals 121
  • Carbs 13G
  • WW Points:
  • 3 Green
  • 3 Blue
  • 3 Purple

Ingredients

  • 600 g swede peeled and cut into 2cm cubes
  • 100 g green beans trimmed and left whole
  • 1 large courgette sliced into 1cm thick, semi-circular slices
  • 100 g button mushrooms halved
  • 1 small onion peeled and finely chopped
  • 2 cloves garlic peeled and crushed
  • 20 g root ginger finely grated
  • ¼ tsp mild chilli powder
  • 500 ml unsweetened coconut dairy free milk alternative
  • 1 lime zest only, finely grated
  • 2 tbsp lime juice
  • 2 tbsp low fat cream cheese
  • 10 g fresh coriander chopped
  • low calorie cooking spray
  • salt and pepper to taste

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes, stirring occasionally until slightly softened and golden brown.
  2. Add the garlic, ginger and chilli powder, stir, and fry for 2 - 3 minutes.
  3. Add the swede and the coconut dairy free milk alternative to the saucepan and stir.
  4. Cover and simmer over a low heat for 40 - 45 minutes, until the swede is tender when tested with a sharp knife.
  5. Add the green beans, courgettes, mushrooms and lime zest. Stir, then cover, and simmer over a low heat for 8 - 10 minutes, until just tender.
  6. Remove from the heat and stir in the lime juice and cream cheese, until the cheese has completely melted and the sauce becomes creamy.
  7. Stir in the coriander and season to taste.
  8. Serve with an accompaniment of your choice.

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Recipe notes

Tip: Make sure that you cut the swede into evenly sized 2 cm cubes, to ensure that it cooks evenly.
Tip: This curry is mildly spiced, you can add a little more chilli powder if you prefer it hotter.

We love seeing your photos of Vegetable Coconut Curry, don’t forget to tag us in your creations!

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5 comments

See what others have to say

Estelle MitchellTuesday 13th July 2021

Hi, any suggestion what veg I could use instead of mushrooms? I have all your books and looking forward to your next one. Look forward to hearing from you xx

Reply

    HollyWednesday 14th July 2021

    Hey Estelle, thanks so much for your message. You culd swap the mushrooms for some diced peppers or some broccoli cut into bitesized florets hope that helps!

    Reply

      Estelle MitchellThursday 15th July 2021

      Thank you for your suggestions Holly.. looking forward to cooking the Veg coconut curry, minus the mushrooms.😄

CatTuesday 13th July 2021

So excited about this! Could I use sweet potato rather than suede? Thank you!

Reply

    HollyMonday 26th July 2021

    Hey Cat, yes you could swap the swede for sweet potato you may find that it cooks quicker so keep an eye on it so as not to overcook. Hope that helps!

    Reply

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