Vegetable Curry with Couscous

Name: Vegetable Curry with Couscous
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 454 grams bag frozen broccoli, carrots and cauliflower (or other combination); 59 milliliters vegetable or chicken broth; 473 milliliters hot cooked couscous or rice; 1 Tbsp curry powder; 79 milliliters chutney; 59 milliliters chopped peanuts; 118 milliliters raisins; 1 medium red bell pepper, cut into thin strips; 1 teaspoon salt; 1 Tbsp vegetable oil

Vegetable Curry with Couscous is an Indian recipe that serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 295 calories, 10g of protein, and 10g of fat per serving. Head to the store and pick up raisins, bell pepper, couscous, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper in oil 4 to 5 minutes, stirring frequently, until tender.

Ingredients you will need

Bell Pepper

Cooking Oil

Equipment you will use

Frying Pan

Stir in broth, curry powder, salt and vegetables.

Ingredients you will need

Curry Powder

Vegetable

Broth

Salt

Heat to boiling. Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.

Ingredients you will need

Vegetable

Stir in raisins and chutney.

Ingredients you will need

Chutney

Raisins

Serve over couscous.

Ingredients you will need

Couscous

Sprinkle with peanuts.

Ingredients you will need

Peanuts

Equipment

Frying Pan

Ingredients

Servings:

454grams

bag frozen broccoli, carrots and cauliflower (or other combination)59milliliters

vegetable or chicken broth 473milliliters

hot cooked couscous or rice 1Tbsp

curry powder 79milliliters

chutney 59milliliters

chopped peanuts 118milliliters

raisins 1medium

red bell pepper, cut into thin strips 1teaspoon

salt 1Tbsp

vegetable oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing 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 Aichenberg Premium Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.