Curried Vegetables and Couscous
Brighten up your dinner table with this vibrant and aromatic Curried Vegetables and Couscous recipe, a wholesome vegetarian dish that’s packed with flavors and ready in just 45 minutes! A colorful medley of carrots, bell peppers, zucchini, and cauliflower is simmered in a creamy, spiced coconut curry infused with curry powder, cumin, and a hint of cayenne for a subtle kick. Protein-rich chickpeas round out the dish, while the quick-cooking, fluffy couscous soaks up the rich flavors. Perfect for busy weeknights or casual entertaining, this recipe is as satisfying as it is nutritious. Top with fresh cilantro and serve with a squeeze of lemon for a burst of freshness. Whether you're a vegetarian or simply looking to expand your global recipe repertoire, this easy one-pot meal is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 medium carrot, sliced
- 1 medium red bell pepper, diced
- 1 medium zucchini, chopped
- 2 cups cauliflower florets
- 1 15-ounce can canned chickpeas, drained and rinsed
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 1 14-ounce can coconut milk
- 1 cup vegetable broth
- 1 cup couscous
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 whole lemon wedges, for serving (optional)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the sliced carrots, red bell pepper, zucchini, and cauliflower florets. Sauté for 5-6 minutes until the vegetables start to soften.
Stir in the curry powder, ground cumin, turmeric, and cayenne pepper, ensuring the vegetables are coated in the spices.
Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a simmer.
Add the chickpeas to the skillet, and season with salt. Cover and let it simmer for 10-15 minutes, stirring occasionally, until the vegetables are tender.
While the curry is simmering, prepare the couscous. In a medium saucepan, bring 1 cup of water to a boil. Stir in the couscous and remove from heat. Cover the pan and let it sit for 5 minutes, then fluff the couscous with a fork.
Serve the curried vegetables over the couscous. Garnish with fresh cilantro, if desired, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6087 mg | 265% | |
| Total Carbohydrate | 233.4 g | 85% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 71.5 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4081 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.
