Zucchini, Carrot, Tomato Curry with Coconut Milk

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 104.7
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 184.7 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.4 g

View full nutritional breakdown of Zucchini, Carrot, Tomato Curry with Coconut Milk calories by ingredient

Number of Servings: 4


    2 tsp canola oil
    1 cup carrots, diced
    1 cup onion, diced
    4 cups spinach, coarsely chopped
    1 1/2 cups sliced zucchini
    1 cup canned tomatoes or whole, ripe, juice reserved
    1/2 cup light coconut milk
    1tsp cumin seed
    1 tsp curry powder


Heat oil in a heavy, large skillet. Saute the cumin seed for about 30 seconds, then add the onions and carrots. sauteing until tender, about 10 minutes. Stir in the curry powder.

Add zucchini, spinach and tomatoes, bring to a simmer, cover and cook about 10 minutes, until zucchini is tender. Add coconut milk and simmer for another couple of mintues until all flavors are merged.

Top with toasted cashew pieces if desired
1T cashew pieces = 49 calories

Number of Servings: 4

Recipe submitted by SparkPeople user MADDY_AVENA.