Vegetable Curry with Couscous
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette
Serves 4 peopleCategories: Vegetables- mixed
Ingredients
- 1 Tbsp. canola oil
- 1 medium red bell pepper, cut into thin strips
- 1/4 cup unsalted vegetable stock
- 1 Tbsp. red curry powder
- 1/2 tsp. coarse salt
- 1 (16 oz.) pkg. frozen broccoli, carrots and
- cauliflower (or another combination)
- 1/2 cup raisins
- 1/3 cup chutney
- 2 cups hot cooked couscous
- 1/4 cup chopped peanuts
Directions
- In a large skillet, heat oil on medium-high. Cook bell pepper 5 minutes or until tender. Stir in vegetable stock, curry powder, salt and vegetables. Heat to boiling. Boil about 4 minutes or until vegetables are softened. Stir in raisins and chutney. Serve with couscous, sprinkled with peanuts.