Curried Vegetable Couscous Recipe & Food Photography by Shika Finnemore - The Bellephant www.thebellephant.com

Curried Vegetable Couscous

This Curried Vegetable Couscous recipe is a creation of one of those ‘all I have is a carrot and a bag of spinach in my fridge’ moments. Even so, I’ve got to say, it came out delicious!

Switch this Curried Vegetable Couscous recipe up with whatever produce you have to hand. For instance, grated courgette, mushrooms and capsicum would all be delicious in this. Tinned beans can be also be subbed for the chickpeas.

If you want to serve this up with a curry check out my Sri Lankan Coconut Lentil Curry or King Prawn Masala.

Details

Servings

4 people

Prep time

5 mins

Cooking time

20 mins

Ingredients

For the couscous:

  • 300g couscous
  • 1 tbsp curry powder
  • ½ tsp turmeric
  • 1 tsp vegetable stock powder
  • 300ml boiling water

For the rest:

  • 1 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 onion diced
  • 3 garlic cloves, minced
  • 1 tomato, chopped
  • 1 carrot, finely diced
  • 1 tin chickpeas, drained
  • 2 tbsp curry powder
  • 1 tsp vegetable stock powder (or to taste)
  • 100g spinach, chopped
  • Handful coriander, chopped

Directions

  1. In a bowl, mix together all the dry couscous ingredients. Add the boiling water then stir well. Cover and set aside.
  2. Meanwhile, heat the oil in a pan over medium heat. Cook the cumin and mustard seeds 30 seconds until they start to pop.
  3. Add the onions and sauté until browned.
  4. Next, stir in the garlic, tomato, carrot, chickpeas, curry powder and vegetable stock. Cover and leave to cook for 5-10 minutes until cooked through.
  5. Stir in the cooked couscous, spinach and coriander and heat through for a few minutes.

 

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