Cauliflower & Butternut Squash Curry Recipe – 2 Point Total
This fabulous side dish recipe is so amazingly yummy, and yet incredibly healthy!! Each nicely sized serving of my Cauliflower & Butternut Squash Curry Recipe is just a 2 Point Total. It’s loaded with fantastic flavor and spice, is high in fiber, and still very low in calories, making it a perfectly healthy recipe for weight watchers. And I think it’s a great way to get some more veggies into your diet, while indulging in some super tasty curry sauce too! Though this isn’t an official one of Weight Watchers Side Dish Recipes, try serving it with some low calorie grilled chicken breast for an easy meal that will satisfy the whole family.
Cauliflower & Butternut Squash Curry Recipe
- 1 lb steamed cauliflower florets, chopped
- 1 lb butternut squash, steamed and chopped into bite size pieces
- 1/2 cup canned light coconut milk
- 1 medium yellow onion, finely chopped
- 2 tsp ginger root, fresh, peeled and minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp fresh parsley, finely chopped
- 2 tsp curry powder
- 1 cup tomato puree
- 1 cup water
Spray a large nonstick skillet with nonstick cooking spray, and set at medium high heat. Add the onion and ginger; cook, stirring frequently, until the onion is softened, 4–5 minutes. Stir in the salt & pepper, curry powder and cumin; cook, stirring constantly, about 1 minute.
Stir in the tomato puree, coconut milk and water. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes. Remove from the heat and let cool slightly. In a large bowl, place the cauliflower and butternut squash. Pour the curry sauce over the vegetables and gently toss until veggies are evenly coated with sauce. Sprinkle with fresh parsley.
Entire recipe makes 4 servings
Serving size is about 1 ½ cups
Each serving = 2 Point Total