Carrot and Cauliflower Curry

Carrot and Cauliflower Curry

By April 4, 2014



Preheat the oven to 400 degrees Fahrenheit. Meanwhile, line a baking pan with tinfoil and lightly spray with non-stick cooking spray.

In a large bowl add the garlic and lemon juice, mix until combined. Add the cut cauliflower and carrots and toss to coat evenly. Pour onto the baking pan and roast for 20 minutes.

Meanwhile, in a small bowl combine the yogurt and Indian spice mix. We love the taste of Mangal - Tandoori Chicken Masala. My good friend from India recommended this brand!

Once the vegetables are done roasting, transfer them to a large frying pan. Pour the yogurt mixture over the top of the veggies and stir to coat evenly. Turn the heat up to medium low and bring the mixture to a simmer. Once simmering remove from heat and eat.

Vegetable Curry Recipe |

I wanted our dish to be a bit more runny so I added the coconut milk. It is up to your preference. You could also add a bit of water starting with 1 Tablespoon at a time.

If you use the coconut milk, cover and let simmer for 3-5 minutes to desired thickness.

Serve by itself or over a bed of rice (rice not calculated in Weight Watchers Points below).


Carrot and Cauliflower Curry Recipe |

This is an incredibly healthy dish as each serving comes to ONLY Weight Watchers PointsPlus 2!! This recipe will feed 4.


It is rare that I make anything using a box mix but as the Indian spice mix below consists of only ground spices, I made an exception. I mean, it really is just spices that come in a box instead of a bottle.

My good friend, Nancy, who is from India and typically only grinds her own spices (seriously… daily!) recommended this brand. It is delicious!! Buy it here.

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