Orange Couscous Curry

Name: Orange Couscous Curry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 237 milliliters baby carrots, halved lengthwise; 1 teaspoons black mustard seeds; 425 grams mandarin oranges, drained (use the kind thats packed in juice); 6 servings seeds of two green cardamom pods; 237 milliliters cooked chickpeas; 2 inches cinnamon stick; 2 Tbsps coriander seeds; 355 milliliters uncooked couscous; 3 teaspoons cumin seeds; 4 dried chilies, deseeded and cut into irregular strips (leave 3 seeds in for added spiciness); 3 cloves garlic, pressed; 1 teaspoon ginger paste; 2 Tbs minced onions; 340 grams ½ cups orange juice; 1 teaspoons paprika; 237 milliliters frozen green peas, thawed somewhat; 1 teaspoon salt (optional); 1 teaspoons turmeric; 296 milliliters hot water; 1 medium large zucchini, halved lengthwise and sliced into 1/2-inch pieces (about 2 cups)

The recipe Orange Couscous Curry could satisfy your Indian craving in roughly 35 minutes. One portion of this dish contains around 12g of protein, 2g of fat, and a total of 323 calories. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have ginger paste, water, mandarin oranges, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet.

Instructions

Grind the masala ingredients to a powder. (I use a coffee grinder for this, but a good blender will work, too.)

Ingredients you will need

Coffee

Equipment you will use

Blender

Heat a large, non-stick wok or dutch oven, and give it a quick spray of oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Wok

Add the black mustard seeds, chilies, and cinnamon stick. Cook and stir until the mustard seeds begin to pop or until fragrant (without much oil, seeds may not pop, but thats okay).

Ingredients you will need

Black Mustard Seeds

Cinnamon Stick

Mustard Seeds

Chili Pepper

Seeds

Cooking Oil

Pop

Add onions, garlic, ginger paste, and masala. Saut until fragrant, about 2-3 minutes, but be careful not to burn it.

Ingredients you will need

Ginger Paste

Garlic

Onion

Add the orange juice and bring to a boil.

Ingredients you will need

Orange Juice

Add the zucchini and carrots, cover, and cook for 4 minutes.

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Zucchini

Carrot

Add the green peas and chickpeas, and cook until heated through, about 3 or 4 minutes.

Ingredients you will need

Green Peas

Chickpeas

Add the salt, couscous, mandarin oranges, and hot water. Stir well, cover, and remove from heat. Allow it to sit for at least five minutes before stirring.

Ingredients you will need

Mandarin Oranges

Couscous

Water

Salt

Serve hot or at room temperature or chill for a fantastic salad.

Equipment

Blender

Dutch Oven

Wok

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pfaffl Zeiseneck Gruner Veltliner with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.