152 CALORIE Vegetarian Curry

152 calorie vegetarian curry



Have I got a treat for you guys today!

My 152 calorie vegetarian curry is a delicious concoction I made for supper the other night (I had been DYING to try a vegetarian curry for weeks!), and truth be told, I am STILL relishing the bounty today! No, I am not eating week-old curry do not fear!

The recipe made so much, that I ended up with 8 freezer bag servings!!! So, as you can imagine, this vegetarian curry of mine is extremely cost-effective ? Bear in mind, that a serving size is a small bowl because this is a perfect size for me at lunchtime. Of course, you are more than welcome to double the serving size for the days you need extra strength! Still, the calorie count will only be 304!!!! #happydance

So, if I’m not mistaken, today we have a recipe that is not only tasty, but also:


You’re welcome ?

But before you get down on your knees and kiss my feet, I have a tiny disclaimer…

For best results, you are going to have to leave the curry overnight so that the flavours develop.


As previously mentioned, my vegetarian curry is pretty LOW IN CALORIES. This means that I didn’t add any oil, or any fatty or sugary flavour enhancers. You, therefore, need to let the spices do their magic! Sure, you can guzzle the entire pan straight after you cook (and I know it’s going to be hard to resist), but I don’t want you to be disappointed. It will be SO MUCH better the next day!

Read on to the recipe for clearer instructions ?


152 calorie vegetarian curry


152 Calorie Vegetarian Curry Recipe


It may seem like a long list of ingredients, and a complicated list of instructions – but it’s really not.

First: You fry the onions and the apple in a little bubbling water. This is how I get the calorie count lower – by “frying” my veggies in water instead of oil. Make sure the pan is hot enough so that the water bubbles, and add about ¼ cup at a time until the water dries up, then add another dash.

Second: Add all the spices, mix well, and then add all the peppers.

Third: When the pan is dry, deglaze it pan with apple cider vinegar.

Fourth: Add the butternut. Then wait for the pan to dry up a bit, add another splash of water, and when it bubbles, fry the garlic and ginger in it for about 30 seconds. Be careful not to burn the garlic! Then quickly stir to incorporate it into the mixture.

Fifth: Add the tomato paste and mix in well. Then add water – enough to submerge the butternut and cook for about 20-30 minutes until the butternut is soft. If the water evaporates too much, add more water.

Last: When the butternut is soft (but not mush!), add the chickpeas and corn. Stir and cook for another 2-5 minutes. Then take the pan off the heat and allow to cool overnight before serving. Or, you can do as I did, and freeze the curry in portions for convenient meals for the whole week, or when you simply don’t have time to cook (say NO to 2 minute noodles or takeout!!!).



152 calorie vegetarian curry



152 calorie vegetarian curry



152 calorie vegetarian curry



152 calorie vegetarian curry



152 calorie vegetarian curry



152 calorie vegetarian curry


152 CALORIE Vegetarian Curry
Nutrition Information
  • Serves: 8
  • Calories: 152
  • Fat: 1.9g
  • Carbohydrates: 34.4g
  • Sugar: 8.1g
  • Sodium: 488.6mg
  • Fiber: 8.9g
  • Protein: 5.6g
  • Cholesterol: 0mg
Prep time: 
Cook time: 
Total time: 
A delicious vegetarian curry that is super low in calories, high in antioxidants, and ultra satisfying!
  • 1 small butternut, very finely cubed (900g)
  • 1½ onions, diced
  • 1 red and yellow pepper, diced
  • 1 apple, diced
  • 1 tin chickpeas, drained
  • 1 tin corn, drained
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • ¼ cup apple cider vinegar
  • 1 sachet tomato taste (about 2 heaped tbsp)
  • 2 tbsp medium strength curry powder
  • ½ tsp cumin
  • ½ tsp paprika
  • 2 tbsp turmeric
  • 1 tsp salt
  • 3 cups water
  1. Prepare all ingredients.
  2. In a large saucepan, on medium heat, add a dash of water and wait for it to bubble before adding the apple and onions.
  3. Add all the spices, and stir (add a little more water if the pan is dry).
  4. If the water dries up, add a little more in order to "fry" the veggies in it.
  5. When the onions are translucent, add the peppers.
  6. Stir.
  7. Wait till the pan is dry before deglazing it with the apple cider vinegar. Stir.
  8. Add the butternut.
  9. Make sure there is a little bubbling water in the pan before adding the garlic and ginger.
  10. Fry for 30 seconds and then stir into the mixture.
  11. Keep adding water if the pan dries up (but DO NOT ADD TO MUCH - YOU DON'T WANT TO BOIL THIS).
  12. Add the tomato paste. Stir.
  13. Add 3 cups of water, and cook until the butternut is soft (around 20-30 minutes). See note*
  14. Add the corn and chickpeas.
  15. Stir to incorporate.
  16. Cook for an extra 2-5 minutes.
  17. Take off the heat.
  18. Allow to cool on the stove overnight.
  19. Eat the next day when the flavours have developed, or pack into ziplock bags and freeze for convenient meals at the ready!
* When I cooked this, I just added water every now and then to keep the butternut submerged - maybe around ½ cup at a time. At the end, you don't want the curry to be watery, you want it nice and thick - so be careful not to add too much water.


Don’t Forget the Wine!

vegetarian curry


A perfect pairing for this delicious vegetarian curry, is this equally fantastic Sauvignon Blanc from Hermanuspietersfontein.

The palate is rich and textured, layered structure, complex.

Give it a try to see the curry flavours pop!

To purchase online at 145 ZAR, click here.





152 calorie vegetarian curry152 calorie vegetarian curry


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