Vegetable curry

Name: Vegetable curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Black American
Ingredients: 1 tsp Coconut oil or canola oil; 1 large Uncooked onion chopped; 1 tsp Kosher salt divided, or more to taste; 0.25 cup(s) Jamaican curry powder see recipe in the WW app; 3 clove(s) Garlic clove finely chopped (1 tbsp); 1 Tbsp Minced ginger; 1 tsp Fresh thyme finely chopped, or ½ tsp dried; 1 pepper(s) Scotch bonnet seeds and ribs removed, finely chopped; 14 fl oz Reduced fat coconut milk; 14 oz Canned diced tomatoes; 1 cup(s) Vegetable broth; 1 leaf/leaves Bay leaf; 1 item(s) Cinnamon stick; 0.25 tsp Ground allspice; 0.25 tsp Black pepper coarsely ground, or more to taste; 0.75 pound(s) Uncooked butternut squash or Calabaza or West Indian squash, cut into cutes; 1 item(s), medium Bell pepper red, thinly sliced and halved; 0.25 pound(s) Uncooked string beans or long green beans, trimmed and halved; 2 item(s) Lime cut into wedges, for serving

Points®

Total Time

50 min

Prep

30 min

Cook

20 min

Serves

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

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.
Serving size: 1 cup

Vegetable curry

Ingredients

Instructions

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