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

Ingredients

  • 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

Instructions

  • 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

1 serving

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