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Coconut Vegetable Curry
with Jasmine Rice
30 min
Vegetarian
WW™ Approved
Plant-Forward
500 Calories Or Less
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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2 Servings
- Est. 500 Cals/serving
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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.
To learn more about WW and SmartPoints® visit ww.com
11 green SmartPoints®
11 blue SmartPoints®
11 purple SmartPoints®
fresh
ingredients
Title
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½ cup Jasmine Rice
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1 13.5-Oz Can Light Coconut Milk
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1 head Cauliflower
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6 oz Carrots
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1 Zucchini
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2 cloves Garlic
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1 Lime
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2 Tbsps Savory Tomato Chutney
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1 1-Inch Piece Ginger
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2 tsps Vadouvan Curry Powder
tried-and-true
kitchen tools
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
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