Couscous Curry
Elevate your weeknight dinner game with this vibrant and flavorful Couscous Curry, a nourishing one-pot meal that's perfect for busy days! This vegetarian recipe combines fluffy, tender couscous with a rich and creamy coconut milk curry, packed with hearty vegetables like carrots, zucchini, and protein-packed chickpeas. Infused with aromatic spices including curry powder, cumin, and turmeric, this dish offers a warm and comforting balance of flavors. Ready in just 40 minutes, it’s a quick, wholesome option that doesn’t skimp on taste. Garnish with fresh cilantro and a squeeze of lime for a citrusy twist that adds the perfect finishing touch. Whether you're meal prepping or serving it fresh, this plant-based recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Couscous
- 1.25 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 1 15-ounce can Chickpeas, drained and rinsed
- 1 14-ounce can Canned diced tomatoes
- 1 13.5-ounce can Coconut milk
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground coriander
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh cilantro, chopped (optional)
- 1 lime Lime wedges (optional)
Instructions
In a medium saucepan, bring the vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.
Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the diced carrot and zucchini to the skillet, cooking for 5-7 minutes until they begin to soften.
Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper. Stir well to coat the vegetables evenly in the spices.
Add the canned diced tomatoes (with juices), chickpeas, and coconut milk to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Reduce the heat to low and let the curry cook uncovered for 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Taste the curry and adjust seasoning with additional salt or spices, if needed.
To serve, divide the couscous into bowls and ladle the curry over the top. Garnish with fresh cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8931 mg | 388% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 75.4 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 4083 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
