Garden-Fresh Curry with Couscous

If you’re looking for a delicious way to use up your garden veggies or latest harvest from your farmers’ market visit, try this veggie curry featuring fresh-picked vegetables bathed in a garlicky coconut sauce and served over couscous.
If you’re looking for a delicious way to use up your garden veggies or latest harvest from your farmers’ market visit, try this veggie curry featuring fresh-picked vegetables bathed in a garlicky coconut sauce and served over couscous.

Garden-Fresh Curry with Couscous

Serves 4

Ingredients:

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  • 2 tablespoons olive oil or coconut oil
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  • 1 onion, chopped
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  • 1 large red bell pepper, seeded, chopped
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  • 3 baby eggplants, ends trimmed, diced
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  • 2 medium zucchini, ends trimmed, diced
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  • 2 medium vine-ripe tomatoes, seeded, diced
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  • 3 garlic cloves, minced
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  • 1 heaping tablespoon minced fresh ginger

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  • Salt and freshly ground black pepper
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  • 1 (15-ounce) can coconut milk (shaken well before opening)
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  • 1/2 cup raisins or dried currants
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  • 2/3 cup shredded coconut
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  • 1/3 cup finely chopped fresh cilantro
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  • 1 cup whole wheat couscous
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  • 1-1/4 cups water or vegetable broth

Directions:

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  1. Heat oil in a large skillet over medium heat.
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  3. Add onion, pepper, eggplant, and zucchini and cook, stirring often, until onions are softened.
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  5. Stir in tomatoes, garlic, and ginger and cook, stirring often, for 1 to 2 minutes. Season with salt and pepper.
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  7. Stir in coconut milk, raisins or currants, and shredded coconut. Bring to a simmer. Reduce heat to medium-low and simmer for 5 minutes.
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  9. Meanwhile, in a medium saucepan over high heat, stir together couscous and water or broth. Bring to a boil. Cover pan and remove from heat. Let sit for 5 minutes.
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  11. Stir cilantro into curry mixture and serve over couscous.

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