Vegetable curry
4
Points®
Total time: 50 min • Prep: 30 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Thanks to our spice-heavy Jamaican Curry Powder, this curry takes little effort but delivers big on flavor. If you search the WW website, you will find our recipe for this delicious spice mix. Jamaican pumpkin, also called calabaza, has orange flesh with fruity melon notes, but if you can't find it, butternut squash works well. The squash and coconut milk counter the heat from the Scotch bonnet chile nicely.
Ingredients
Coconut oil
1 tsp, or canola oil
Uncooked onion
1 large, chopped
Kosher salt
1 tsp, divided, or more to taste
Jamaican curry powder
¼ cup(s), see recipe in the WW app
Garlic clove
3 clove(s), finely chopped (1 tbsp)
Minced ginger
1 Tbsp
Fresh thyme
1 tsp, finely chopped, or ½ tsp dried
Scotch bonnet
1 pepper(s), seeds and ribs removed, finely chopped
Reduced fat coconut milk
14 fl oz
Canned diced tomatoes
14 oz
Vegetable broth
1 cup(s)
Bay leaf
1 leaf/leaves
Cinnamon stick
1 item(s)
Ground allspice
¼ tsp
Black pepper
¼ tsp, coarsely ground, or more to taste
Uncooked butternut squash
¾ pound(s), or Calabaza or West Indian squash, cut into cutes
Bell pepper
1 item(s), medium, red, thinly sliced and halved
Uncooked string beans
¼ pound(s), or long green beans, trimmed and halved
Lime
2 item(s), cut into wedges, for serving
Instructions
1
In large heavy pot, heat oil over medium-low. Add onion and 1⁄2 tsp salt and cook, stirring occasionally, just until softened, 3 to 4 minutes. Add curry powder, garlic, ginger, thyme, and chile and cook, stirring constantly, until aromatic, about 1 minute. Add coconut milk, tomatoes, broth, bay leaf, cinnamon, allspice, black pepper, and remaining 1⁄2 tsp salt and bring to boil. Add pumpkin, bell pepper, and green beans. Reduce heat to simmer. Cover and cook until pumpkin is tender, about 10 minutes. Discard cinnamon stick and bay leaf. Season to taste with salt and black pepper. Serve curry in bowls with lime wedges for squeezing over top.
2
Serving size: 1 cup
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