Summary

Ingredients

• 4 onion (s)
• 4 clove (s) garlic
• 1 chilli pepper (s), red
• 4 bell peppers, orange
• 240 g canned chickpeas
• 600 g potato (s), waxy
• 6 tablespoon oil
• 400 ml coconut milk
• 1 teaspoon chili powder
• 2 teaspoon turmeric powder
• 300 g couscous, instant
• 300 ml boiling water
• 2 tablespoon butter
• salt and pepper

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Instructions

1. Cook the potatoes as usual.
2. Peel the onion and cut into strips. Peel the garlic. Halve the chilli lengthways, remove the core, wash and cut into fine strips. Halve the peppers lengthways, core them, wash and cut into strips. Rinse the chickpeas in a colander with cold water and let them drain. Peel the potatoes and cut into bite-sized pieces.
3. Heat the oil in a saucepan and fry the onions while stirring. Add the chilli, paprika and potatoes and stir-fry for 5 minutes. Finely chop the garlic and add the chickpeas and coconut milk. Season the curry with chilli powder and turmeric and cook covered over low heat for about 20 minutes.
4. Halfway through the cooking time, pour 300 ml of boiling water over the couscous in a bowl and cover and leave to soak for 7 minutes. Fluff the swollen couscous with a fork and stir in the butter.
5. Season the vegetable curry with salt and pepper and serve with the couscous.
6. Tip:
7. You can also leave out the chili powder so that it doesn`t get too hot. Instead of couscous, you can also serve basmati rice or flatbread and you can replace the potatoes with sweet potatoes. If you leave out the butter, it`s even a vegan recipe.