Photo of Red Curried Vegetables by Chef Rodney Bowers by WW

Red Curried Vegetables by Chef Rodney Bowers

Points® value
Total Time
30 min
10 min
20 min
This recipe was created by celebrity chef, TV personality, and WW Ambassador, Chef Rodney Bowers.


Coconut oil

1 tbsp(s)


1 medium, thinly sliced

Ginger root

1 tbsp(s), finely grated


1 clove(s), large, pressed or minced

Butternut squash

2 cup(s), cubed


3 medium, (or 4), brown variety, quartered

Bell pepper

1 item(s), medium, red variety, largely diced


1 cup(s), sliced on the bias

Red curry paste

2 tbsp(s), or less if you prefer a lower spice level

Canned reduced fat coconut milk

400 ml(s), (1 x 400 mL can)

Fresh Tuscan kale

1 cup(s), thinly sliced, packed

Unpacked brown sugar

1 tsp(s), omit if you prefer to include less sugar

Asian fish sauce

1 tsp(s), omit if vegetarian

Tamari sauce

3 tbsp(s)

Fresh lime juice

2 tbsp(s)


2 medium, sliced on the bias


2 sprig(s), finely chopped

Unsweetened shredded coconut

1 tbsp(s)


  1. Heat a large skillet on high heat and add oil. Then add the onion and cook until a little soft. Add the ginger and garlic and cook for another minute until soft.
  2. Add the mushrooms, butternut squash, kale carrots, and peppers. Cook until tender, about 5 min, stirring as you go.
  3. Then add the curry paste and cook for another minute.
  4. Add the coconut milk, and sugar, and stir together.
  5. Bring the mixture to a boil then reduce to medium heat and simmer gently for about 20 to 30 minutes while stirring.
  6. Remove from the heat and season with tamari, fish sauce (if using), and lime juice.
  7. Adjust seasoning to taste, remembering to balance salt, sweet, and spicy with acid.
  8. Serve with shredded coconut and fresh herbs.
  9. Serving Size: 1 cup of curry per person


This meal can be served with 1/2 cup of cooked rice of your choice or any other sides. Keep in mind that your Points may be affected by what you choose to serve alongside this recipe.