Low Protein Vegetable curry


Course: Vegetables and salad
Servings for  4  persons
Calories per Serving: 103kcal


  • Red peppers  200 g
  • Broccoli florets  100 g
  • Green beans (frozen)  100 g
  • Carrots  200 g
  • Onions  100 g
  • Garlic  2 cloves 
  • Ginger 15 g
  • Rapeseed oil 2 tbsp
  • Vegetable stock 100 ml
  • Coconut milk 200 ml
  • Turmeric powder ½  tsp
  • Ground coriander 1 tbsp
  • Paprika powder or chilli powder  1 tsp
  • Salt 


  • Wash vegetables. Peel the onions, carrots, ginger and garlic. Cut the peppers, carrots and onions into bite-sized strips. Finely chop the garlic and ginger. Heat the oil in a saucepan, add the onions, garlic and ginger and sauté. 
    Add the beans and carrots and sauté briefly for 5 minutes. Add the peppers, broccoli florets, turmeric, coriander, chilli and salt, pour in the stock and cook for approx. 10 min. Finish with coconut milk. Serve with rice or low-protein rice. 

Nutritional values per Serving

Calories: 103kcalProtein: 3.2gPhenylalanine: 115mgTyrosine: 82mgLeucine: 167mgMethionine: 42mg
Print Recipe

Table of Contents