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Curried Vegetable Stew with Cous Cous
(recipe, Nellie McBride)
Introduction
Prep Time: 20 minutes
Cook Time: 20 minutes
From Fitness Magazine, Oct 2009
Made once - pretty good
Ingredients
- 1 Tbsp. cumin
- 1 t ground coriander
- 1 t curry powder
- ¼ t allspice
- ¼ t cinnamon
- ¾ t salt
- ¼ black pepper
- 1¼ cups water
- 3 Tbsp. olive oil
- ½ cup chopped onion
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped cilantro
- 1 head cauliflower, cut into florets
- 2 diced zuchini
- 1 cup green beans, cut into ½ diagonal pieces
- 1 cup canned chickpeas
- 1 cup fresh tomatoes, diced
- cooked couscous
Steps
- Stir spices and 2 T water into paste and set aside.
- Heat olive oil over medium heat and add onion, garlic, cilantro and spice mixture. Cook, stirring, for 1 minute and until onion begins to soften.
- Add cauliflower, zuchinni, and green beans - cooks 2 minutes. Add 1 c plus 2 T water, bring to a boil. Simmer, covered for 5 minutes until veges are just tender.
- Stir in chickpeas and tomatoes, simmer for 5 more minutes. Serve with Couscous if desired.
- Nutrition: (without couscous) 205 calories, 7 g protein, 21 g carbs, 12 g fat, 6 fiber