A lower-calorie way to make Curry Vegetables
Curry Vegetables: mixed vegetables and chickpeas in a light coconut curry
Cauliflower, cabbage, okra, carrots, potatoes, and chickpeas simmer in a toasted spice and tomato curry finished with measured light coconut milk. This measured Singaporean recipe serves 8 at about 390 kcal per portion.
Curry Vegetables should still taste and look like the familiar dish, even when its richest ingredient is reduced. This version uses use chickpeas and blended cauliflower for body, with 350 ml light coconut milk and 20 g oil across eight bowls. Curry leaf, toasted cumin and coriander, turmeric, chilli, ginger, garlic, tomato, tamarind, and coconut create a layered Singapore curry aroma.
What changes—and what stays
From coconut-rich vegetable curry can reach 550–700 kcal to 390 calories
use chickpeas and blended cauliflower for body, with 350 ml light coconut milk and 20 g oil across eight bowls. Curry leaf, toasted cumin and coriander, turmeric, chilli, ginger, garlic, tomato, tamarind, and coconut create a layered Singapore curry aroma.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | use chickpeas and blended cauliflower for body, with 350 ml light coconut milk and 20 g oil across eight bowls | Curry leaf, toasted cumin and coriander, turmeric, chilli, ginger, garlic, tomato, tamarind, and coconut create a layered Singapore curry aroma. |
How the flavor stays
Curry leaf, toasted cumin and coriander, turmeric, chilli, ginger, garlic, tomato, tamarind, and coconut create a layered Singapore curry aroma.
A cost rule that survives inflation
Seasonal vegetables and chickpeas make eight filling portions, and the flexible mix prevents small leftover vegetables from going unused.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 600 gcauliflower
- 500 gcabbage
- 400 gokra
- 400 gcarrots
- 500 gpotatoes
- 600 gchickpeas
- 350 mllight coconut milk
- 70 gonion, tomato, ginger, garlic, curry leaves, spices, tamarind, and 20 g oil
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured components
Cut vegetables by firmness, dry okra thoroughly, drain chickpeas, and toast whole cumin and coriander.
Look for: Okra is completely dry and every vegetable piece is sized to finish together.
Step 2 · follow the visible cue
Build the defining flavour
Brown onion in measured oil, fry ginger, garlic, curry leaves, and ground spices, then reduce tomato.
Look for: The masala is brick-red and glossy with no raw spice smell or loose water.
Step 3 · follow the visible cue
Cook with controlled heat
Simmer potatoes, carrots, chickpeas, and cauliflower stems first, adding cabbage and okra only later.
Look for: Potato yields at the edge, okra stays green, and sauce begins clinging to the pieces.
Step 4 · follow the visible cue
Finish and check the texture
Fold in light coconut milk and tamarind at a gentle simmer, stopping before vegetables lose shape.
Look for: Curry is smooth and spoon-coating with distinct vegetables and no separated oil ring.
Calories at the same serving size
176 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Curry Vegetables promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Cool Curry Vegetables promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Frequently asked questions
Can I prepare Curry Vegetables ahead?
Yes. Complete the preparation stages in advance, then do the final crisping, dressing, or assembly close to serving so Curry Vegetables keeps its intended texture. Cool Curry Vegetables promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Does the calorie estimate for Curry Vegetables include sides?
No. The estimate covers one portion made from the measured ingredients listed here; drinks, chips, salad dressing, and other side dishes need to be counted separately. use chickpeas and blended cauliflower for body, with 350 ml light coconut milk and 20 g oil across eight bowls.
- cauliflower600 g
- cabbage500 g
- okra400 g
- carrots400 g
CaloNote · mobile analysis example
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This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
Analyze my meal in CaloNoteMethod and sources
Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Health Promotion Board Singapore — Energy and Nutrient Composition of Food
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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