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.
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
- In a bowl, mix together all the dry couscous ingredients. Add the boiling water then stir well. Cover and set aside.
- Meanwhile, heat the oil in a pan over medium heat. Cook the cumin and mustard seeds 30 seconds until they start to pop.
- Add the onions and sauté until browned.
- 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.
- Stir in the cooked couscous, spinach and coriander and heat through for a few minutes.
Thank you so much for this! I’m trying to lower my cholesterol and please my carnivore husband by making delicious less meat-laden meals that doesn’t TASTE like a sacrifice. I’m going to try this out tomorrow night!
Haha well hope he approves of this meal. My husband was a big carnivore before he tried a lot of my veggie meals and now he prefers them!