I love the bold flavors of Indian cuisine, but what I don’t love is the heaviness and calories that come with a lot of their dishes. Most entrees use high-fat coconut milk or clarified butter as the cooking liquid so I wanted to replace that with water and share a recipe that had the same delicious flavor but was much lighter and satisfying! A quick cooking vegetarian curry, served with yellow curry basmati rice and garlic naan bread… this meal is perfect to keep you warm on these cold nights and fill you up without weighing you down! If you leave off the Naan, this dish is a vegan one. Click here to get the recipe and see how it’s made!