Sweet Cauliflower Curry

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!

Sweet Cauliflower Curry
Adapted from paleOMG

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