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Curried Vegetable Stew with Couscous
Nb persons: 4
Yield:
Preparation time: 20 minutes
Total time: 40
Source:
| Makes: 4 servings Cook time: 20 minutes Ingredients | |
| 1 tablespoon | ground cumin |
| 1 teaspoon | ground coriander |
| 1 teaspoon | curry powder |
| 1/4 teaspoon | ground allspice |
| 1/4 teaspoon | ground cinnamon |
| 3/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground pepper |
| 1 1/4 cup | water |
| 3 tablespoons | olive oil |
| 1/2 cup | chopped onion |
| 1 tablespoon | chopped garlic |
| 1 tablespoon | chopped fresh cilantro |
| 1 head | cauliflower, cut into florets |
| 2 | zucchini, diced |
| 1 cup | green beans, cut into 1/2-inch diagonal pieces |
| 1 cup | canned chickpeas, drained and rinsed |
| 1 cup | diced fresh tomatoes |
| Cooked couscous | |
Directions
1. Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro, and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften.
3. Add cauliflower, zucchini, and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5 minutes, or until vegetables are just tender.
4. Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with couscous, if desired.
Nutrition facts per serving (without couscous): 205 calories, 7g protein, 21g carbohydrate, 12g fat (1.5g saturated), 6g fiber
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