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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Heat the olive oil in a large skillet or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.

Step 4

Add the sliced carrots, red bell pepper, zucchini, and cauliflower florets. Sauté for 5-6 minutes until the vegetables start to soften.

Step 5

Stir in the curry powder, ground cumin, turmeric, and cayenne pepper, ensuring the vegetables are coated in the spices.

Step 6

Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a simmer.

Step 7

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.

Step 8

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.

Step 9

Serve the curried vegetables over the couscous. Garnish with fresh cilantro, if desired, and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(2377.8g)

Amount per serving	% Daily Value*
Calories	1446.6

Total Fat 42.4g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 6087.2mg	0%
Total Carbohydrate 233.4g	0%
Dietary Fiber 45.5g	0%
Total Sugars 71.5g
Protein 49.3g	0%

Vitamin D 0IU	0%
Calcium 476.2mg	0%
Iron 19.5mg	0%
Potassium 4081.3mg	0%

*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.

Source of Calories

Fat: 25.2%

Protein: 13.0%

Carbs: 61.7%