Beef, Cauliflower, and Edamame Curry

Smartpoints value per serving
Total Time
35 min
20 min
15 min


edamame (shelled)

1 cup(s), frozen

uncooked cauliflower

2 pound(s), cut into bite-size pieces

light unsweetened coconut milk

1 cup(s)


½ cup(s)

Thai curry paste

4 tsp, red variety

red wine vinegar

1 Tbsp

all-purpose flour

1 Tbsp

garlic clove(s)

2 medium clove(s)

ginger root

2 tsp, grated peeled fresh

table salt

1 tsp

canola oil

2 tsp

uncooked lean trimmed sirloin beef

½ pound(s), trimmed and thinly sliced

uncooked onion(s)

1 medium, halved and thinly sliced

uncooked bell pepper(s)

1 item(s), small, diced


¼ cup(s), chopped fresh

fresh lime(s)

½ item(s), cut into 4 wedges


  1. Bring large saucepan of lightly salted water to boil. Add edamame and cauliflower, return to boil, and cook just until crisp-tender, about 3 minutes. Drain.
  2. Whisk together coconut milk, water, curry paste, vinegar, flour, garlic, ginger, and 1/2 teaspoon of salt in medium bowl until smooth.
  3. Heat 1 teaspoon of oil in large skillet over medium-high heat. Sprinkle beef with remaining 1/2 teaspoon salt. Add beef to skillet and cook, stirring often, just until browned, about 2 minutes. Transfer to plate.
  4. Add remaining 1 teaspoon oil to skillet. Add onion and bell pepper and cook, stirring often, until crisp-tender, about 3 minutes.
  5. Rewhisk coconut milk mixture and add to skillet. Add beef and cauliflower mixture and cook, stirring constantly, until sauce comes to boil and thickens, about 1 minute. Sprinkle each serving with cilantro and serve with lime wedges.
  6. Per serving: 1 3/4 cups


Serve each portion of the curry with 1/3 cup cooked brown basmati rice for an additional 2 SmartPoints.

A happier, healthier you starts here