Weight Watchers Curried Cauliflower Recipes
CURRIED PEAS, CAULIFLOWER, AND CARROTS
Make good use of frozen vegetables with this Indian-inspired meal. It's tasty as is or dressed up with a spoonful of plain Greek yogurt. Serve over rice and with mango chutney for a complete meal, if desired.
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium heat; add onion and cook, stirring frequently, 5 minutes. Add ginger and garlic; cook, stirring, 1 minute. Add curry powder and cayenne; cook, stirring, 1 minute. Add peas, cauliflower, carrots, tomatoes and salt; mix well.
- Add broth and bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until heated through, about 5 minutes. Serve sprinkled with cashews and a drizzle of fresh lime juice.
- Serving size: about 1 cup vegetable mixture and 1/2 tbsp cashews
Nutrition Facts : Calories 124 kcal
CREAMY CURRY CAULIFLOWER SOUP
0SP Freestyle, 0SP/PP per serving
Provided by Drizzle
Categories Soup
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot cook your diced garlic with your 2 Tbsp of broth for a few minutes over medium heat, then add in your peppers & onion. Sautee for another few minutes stirring often.
- Add your cauliflower, curry powder, chili powder, cayenne pepper and salt/pepper and stir.
- Pour in your 3 cups of broth and water and stir well.
- Bring to a boil over high heat, then cover and simmer on low for 25 minutes.
- Let soup cool a bit then blend in your food processor
- Makes 8- 1 cup servings
- *I also used this soup as a sauce for chicken & rice, I just heated it up in a large skillet and added cooked diced chicken then served over rice, it was delicious!
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