Photo of Curried Peas, Cauliflower, and Carrots by WW

Curried Peas, Cauliflower, and Carrots

2 - 3
PersonalPoints™ per serving
Total Time
45 min
15 min
15 min
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.


Canola oil

1 Tbsp

Uncooked red onion(s)

1 medium, sliced lengthwise

Ginger root

1¾ Tbsp, fresh, grated

Minced garlic

1½ Tbsp

Curry powder

2 tsp

Cayenne pepper

¼ tsp

Frozen green peas

10 oz, defrosted

Frozen cauliflower florets

1 cup(s), defrosted

Frozen sliced carrots

1 cup(s), defrosted

Plum tomato(es)

2 medium, diced

Kosher salt

1 tsp, or to taste

Fat free reduced sodium vegetable broth

½ cup(s), or water

Dry roasted salted cashews

10 item(s), roughly chopped (about 2 Tbsp)

Fresh lime(s)

½ medium, quartered


  1. 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.
  2. 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.
  3. Serving size: about 1 cup vegetable mixture and 1/2 tbsp cashews