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VEGETABLE CURRY ON COUSCOUS
2 tbsp olive oil
1 large onion, chopped
1 tbsp minced garlic
1 tbsp peeled and minced ginger root
2 tbsp curry powder
6 med carrots, peeled and cut in 1” lengths
3 russet potatoes peeled and cut in ½ inch dice
4 c vegetable or chicken broth
2 tbsp honey
1 small cinnamon stick
1 19 oz can of chickpeas, drained
1 c frozen peas, thawed
2 c seeded and diced red tomatoes
¾ c coarsely chopped parsley
4 c cooked couscous
Heat oil in a large pot over medium heat. Add onion and cook 10 minutes. Add garlic and ginger; cook, stirring 2-3 minutes more. Sprinkle with curry powder; cook, stirring, 1-2 minutes.
Add the next 6 ingredients; simmer uncovered until the vegetables are tender, about 20 minutes. Add the chickpeas and peas; simmer 15 minutes, stirring occasionally.
Before serving, stir in the tomatoes and ½ c parsley; cook to heat through. Divide the couscous into 8 shallow bowls and top with curry. Sprinkle with remaining parsley and serve. Serves 8 |
