Vegetable Curry with Couscous
4 servings
Equipment
- skillet 12-inch
Ingrediënten
- 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
Instructies
- 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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