Low calorie banana chicken curry with cauli-rice

1 tsp Becel Light 50% lighter calorie reduced margarine
800 grams Cauliflower, raw
1 cup Greek yogurt Fage, plain, 0% fat
1 large (7-1/4" to 8-1/2" long) Carrots, raw
300 grams Zucchini
1 medium (7" to 7-7/8" long) Banana, fresh
1 serving 1 Med. Green Bell Pepper
1 cup, chopped Onions, raw
1 clove Garlic
6 oz Chicken Breast(no skin or bone)-RAW (by GRREENBEANS)
1 tbsp Curry powder
1 tsp Salt
3 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2)

For Paleo version sub yogurt with coconut milk and butter with coconut oil. For vegan option further sub chicken for tofu

Optionally- start early- marinate your chicken in curry for 1-2 hours in the refrigerator.
Preparation is key- begin by chopping all the veggies except on the cauliflower. Rice your cauliflower using a blender.
Take a nice large pan and melt half the becel. Add spices.In a second pan, heat some water and steam your cauliflower. Saute your chicken until white stirring constantly. Add vinegar. Mince the garlic. Add it. Add the onions and saute them. Add the rest of the veggies. Chop the banana. Mix and let it boil for 3 min. If it needs more liquid, add 1 tbsp hot water. Make sure your cauliflower is ready but not overcooked. Remove cauliflower from stove and drain. Mix with remaining becel and season.
Add some warm water in the greek yogurt so that it does not make any crumbles when mixed with hot curry. Add in curry and cook in medium heat for 2-3 min. Serve over cauliflower and enjoy

Serving Size: 2 giant servings

Number of Servings: 2

Recipe submitted by SparkPeople user INSEARCH4LOWCAL.