Sweet Cauliflower Curry
January 29, 2012 § Leave a comment
I LOVE curry! Every time I come across a recipe with curry in the name I want to try it. One problem with most curries is that they normally come with a lot of fat. This curry recipe is based with cauliflower which takes away a lot of the fat.
This is a slightly modified version of Juli Bauer’s Sweet Curried Cauliflower Soup from paleOMG. I love how a lot of paleo recipes overlap with what I am trying to do with weight watchers. There idea is eat like a cave man, anything natural, no additives or bread for that matter (I could never live without bread).
I took her soup recipe and turned it into a veggie filled curry and served it over rice. This is a HUGE dish with very few points!
Source: Adapted from paleOMG
Sweet Cauliflower Curry
- 1 head of cauliflower, roughly chopped
- 1 sweet onion, chopped
- 1 apple, cored and chopped
- 1 garlic clove, minced
- 1/2 can (7 3/4 ounce) light coconut milk
- 2 cups chicken broth (or veggie broth)
- 2 tablespoons curry powder
- 1 tablespoon raw honey
- 1 tablespoon garlic powder
- 1-2 teaspoons salt
- 1/8 teaspoon cinnamon
- dash of black pepper
- 1 tablespoons olive oil, divided
- 2 cups broccoli (2 medium heads), cut into florets
- 2 green peppers
- 1 red pepper
- 1 zucchini squash
- 1 yellow squash
- 1 1/2 cups baby carrots
- Preheat your oven to 400 degrees.
- Clean off your cauliflower and roughly chop into florets. Drizzle 1/2 tablespoon of olive oil on top with a bit of salt. Roast for about 20 minutes in oven.
- While the cauliflower is roasting, pull out a soup pot and add 1/2 tablespoon of olive oil to it over medium heat.
- First add your minced garlic, once the room is fragrant, add chopped onions and Once they’ve begin to sweat, add your chicken broth and light coconut milk.
- Then add curry powder, garlic powder, cinnamon, pepper and honey.
- Simmer under low heat for around 5-8 minutes.
- Now add apples, cauliflower and soup pot contents to immersion blender or food processor (I used our BlendTec). I had to do mine in 2 separate batches so it didn’t overflow, I have learned this lesson the hard way.
- When blended put back into soup pot. Add veggies*.
- Cook covered on low-med for 20 mins or until veggies are tender.
- Serve over rice.
*Add whatever veggies you feel fit. You can also add some cooked meat too.
Servings = 4
Weight Watchers Points Plus = 3
with 1/2 cup uncooked brown rice = 8