Ww Summer Vegetable Curry Food

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WW SUMMER VEGETABLE CURRY



Ww Summer Vegetable Curry image

Make and share this Ww Summer Vegetable Curry recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Curries

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

1 spray cooking spray
1 large onion, finely chopped
2 garlic cloves, crushed
1 piece gingerroot, 1 inch, peeled and finely chopped
2 tablespoons curry powder
1 lb butternut squash, chopped
1 small head cauliflower, broken into florets
1 medium zucchini, sliced
1 medium red pepper, chopped
1/4 lb uncooked string bean, chopped
3 1/2 cups canned tomatoes, chopped
1 cube vegetable bouillon cube, dissolved into 2 cups of hot water
2 tablespoons fresh cilantro, leaves and stalks, roughly chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Coat a large saucepan with cooking spray. Heat over medium high heat. Saute onion, garlic, and ginger until softened, but not browned, about 3 to 4 minutes.
  • Add curry powder and stir well. Add vegetables; canned tomatoes, broth and 1 1/2 tablespoons of cilantro, stir and heat until boiling. Reduce heat and simmer, covered until vegetables are tender, about 45 minutes.
  • Season to taste and garnish with remaining cilantro.
  • Tip:
  • Garnish with 2 tablespoons of plain fat-free yogurt mixed with chopped mint.
  • You can also add cooked brown rice or a can of chick peas to the curry if desired.

Nutrition Facts : Calories 156.8, Fat 1.1, SaturatedFat 0.2, Sodium 594.5, Carbohydrate 36.8, Fiber 9.6, Sugar 13.7, Protein 6.4

WEIGHT WATCHERS GREEN CURRY VEGETABLE SOUP



Weight Watchers Green Curry Vegetable Soup image

The most delicious soup! I'm not on WW but this is my favourite soup, my boyfriend (who is on weight watchers) adores it as he can eat 3 serves, till he is absolutely stuffed, and have used only 1 1/2 - 2 points for dinner! So tasty. One you have to try to believe it! We found it in the "Simply the Best" cookbook compiled by WW lecturers. Don't be afraid of using the fish sauce and to the quantities described, you will be very pleasantly surprised if you have not cooked with fish sauce before ;) And yes it is meant to smell like that :D Rather than dice all of the vegetables, I use the largest grating function of our food processor and this really cuts down prep time. I do dice the potato however as this is nice in the larger pieces with the zucchini slices. I also use dried coriander and therefore less than this recipe and sometimes leave it out altogether.

Provided by longleggedfly

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup water
1 cup onion, diced
200 g potatoes, diced
3 cups zucchini, thickly sliced
2 cups carrots, diced
1 1/2 teaspoons green curry paste
2 cups boiling water
1 cup skim milk
2 chicken stock cubes, crumbled
2 tablespoons fish sauce
salt and pepper
1/2 cup fresh coriander leaves, chopped

Steps:

  • Bring 1/4 cup water to the boil in a saucepan. Add onions, potatoes, zucchinis, carrots and curry paste and simmer for 3 minutes.
  • Add boiling water, skim milk, stock cubes, fish sauce, salt, pepper and chopped coriander. Cover and simmer gently for 15 to 20 minutes or until vegetables are tender.
  • Using a slotted spoon, remove 2 cups of vegetables and set aside. Puree remaining soup until smooth. Return cooked vegetables to soup. Reheat if necessary.

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