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Cauliflower, Potato, and Spinach Curry




Source of Recipe


WW Community


Recipe Introduction


6 servings
Core + 0 WPA
7 Flex points
Note: If serving over rice, count .5 points per serving for the potato


List of Ingredients




1 small head cauliflower, cored and cut into florets
2 medium potatoes, cut into ½” cubes
1 tart apple, peeled, cored and sliced
3 large cloves garlic, peeled
2” piece of fresh ginger, peeled and sliced
1 jalapeno pepper, seeded and sliced
2 medium onions, coarsely chopped
2 tbsp. canola or olive oil (= 1 tsp per serving)
2 tbsp. curry powder
1 tbsp. flour (=0.5 WPA)
1 15-oz can fat-free evaporated milk
2 tsp coconut extract
½ cup water
1 tsp. salt
1 16-oz can chickpeas
10 oz. package frozen spinach, thawed, chopped and drained

Recipe



Boil the cauliflower for 5 minutes, remove, rinse in cold water and set aside. Add potatoes to the boiling water, boil for 5 minutes, then drain and add the potatoes to the cauliflower. Put the apple, garlic, ginger, and jalapeno pepper in a food processor, process until minced but not pureed and set aside. Heat the oil in a large dutch oven or pot, add onions and the apple mixture and cook about 5 minutes on medium heat until softened. Add the curry powder and flour, mix and cook for a few minutes. Add the evaporated milk and coconut extract, water and salt. Bring to a boil over high heat, stirring, then add the chickpeas, cauliflower and potatoes. Reduce to simmer, cover and cook an additional 15 minutes. Add the spinach, stir until heated through. Season with additional salt and pepper if desired. Serve over hot brown basmati rice.