Couscous and Vegetable Curry
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g broccoli
- 1 red pepper (s)
- 1 carrot (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 100 g peas
- 1 tablespoon curry powder
- 1 tablespoon curry paste, red
- salt and pepper
- 200 ml vegetable stock
- 100 g couscous
- 2 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Clean the broccoli, cut off the stalk and divide the florets. Peel the stalk and cut into approx. 1 cm cubes. Wash, peel and cut the carrot into 0.5 cm cubes. Core, wash and cut the peppers into 1 cm cubes. Peel and chop the garlic.
- Heat the olive oil in the pan. Put the prepared ingredients in the pan at the same time and fry for about 5 minutes. Add the peas, curry, curry paste and, if you like, salt and pepper. Pour in the vegetable stock, bring to the boil and cook for 1 minute.
- Now stir in the couscous and briefly bring to the boil. Then cover and leave to soak for 5 minutes on the switched off hotplate.
- Meanwhile, clean the spring onions and cut into very fine rings. After the 5 minutes, arrange the couscous and vegetable curry and sprinkle with the spring onions.
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