Coconut Vegetable Curry with Jasmine Rice

Coconut Vegetable Curry

with Jasmine Rice

30 MIN
2 Servings
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From the Test Kitchen

In this hearty vegetarian dish, tender bites of zucchini and carrots are cooked in a vibrant mix of sweet coconut milk and rich tomato chutney, then combined with vadouvan curry-roasted cauliflower for even more bold flavor. Fluffy jasmine rice served alongside is perfect for soaking up every bit of the bold curry.
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Wellness Details

WW™ Approved Plant-Forward 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Coconut Vegetable Curry with Jasmine Rice
Title
  • ½ cup Jasmine Rice
  • 1 13.5-Oz Can Light Coconut Milk
  • 1 head Cauliflower
  • 6 oz Carrots
  • 1 Zucchini
  • 2 cloves Garlic
  • 1 Lime
  • 2 Tbsps Savory Tomato Chutney
  • 1 1-Inch Piece Ginger
  • 2 tsps Vadouvan Curry Powder
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the rice:
2 Cook the rice:

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Peel the carrots; thinly slice on an angle. Combine in a bowl. Quarter the lime. 

Start the curry:
4 Start the curry:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Season with salt and pepper. Add the prepared carrot mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. 

Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

To the pan, add the tomato chutney and coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat; add the roasted cauliflower and the juice of 2 lime wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished curry with the cooked rice. Serve the remaining lime wedges on the side. Enjoy! 

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Coconut Vegetable Curry

Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Cook the rice:

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Peel the carrots; thinly slice on an angle. Combine in a bowl. Quarter the lime. 

4 Start the curry:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Season with salt and pepper. Add the prepared carrot mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. 

Start the curry:
Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

To the pan, add the tomato chutney and coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat; add the roasted cauliflower and the juice of 2 lime wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished curry with the cooked rice. Serve the remaining lime wedges on the side. Enjoy! 

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