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Vegetable Curry with Couscous

4 servings
Preparation Time: 15 minutes
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Equipment

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium red bell pepper cut into thin strips
  • 1 ⁄4 cup vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1 bag 1 lb frozen broccoli, cauliflower and carrots (or other combination)
  • 1 ⁄2 cup raisins
  • 1 ⁄3 cup mango chutney
  • 2 cups hot cooked couscous or rice
  • 1 ⁄4 cup chopped peanuts

Instructions

  • In 12-inch skillet, heat oil over medium-high heat.
  • Add bell pepper; cook 4 to 5 minutes, stirring frequently, until tender.
  • Stir in broth, curry powder, salt and vegetables.
  • Heat to boiling.
  • Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in raisins and chutney.
  • Serve over couscous.
  • Sprinkle with peanuts.

Notes / Tips / Wine Advice:

Mango chutney is a delicious sweet-spicy blend of mango, raisins, vinegar and spices.

Nutritional Information

Calories: 330 kcal
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Course Curry / Vegetables
clue Easy
Diets Vegetarian