Indian-Inspired Cholesterol-Lowering Vegetable Curry
A delicious and heart-healthy vegetarian curry packed with fiber, plant-based proteins, and healthy fats to help lower high cholesterol.
Ingredients
- 1 tbsp coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 1/2 tsp cinnamon
- 1 can (400g) diced tomatoes
- 1 can (400g) chickpeas, drained and rinsed
- 1 medium sweet potato, peeled and cubed
- 1 cup cauliflower florets
- 1 cup green beans, chopped
- 1 can (400ml) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large pot, heat coconut oil over medium heat.
Add onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
Stir in turmeric, cumin, coriander, garam masala, and cinnamon. Cook for another minute.
Add diced tomatoes, chickpeas, sweet potato, cauliflower, and green beans. Stir to combine.
Pour in coconut milk and season with salt and pepper. Bring to a simmer and cook for 20-25 minutes, or until vegetables are tender.
Serve hot, garnished with fresh cilantro. Enjoy with brown rice or whole wheat naan.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 6 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 10 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |