Recipe by *~Lissa~*
"A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time."
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leek, cleaned and thinly sliced
celery, thinly sliced
red bell pepper, chopped
1 1/2 cups
tomatoes - peeled, seeded and chopped
curry powder, or to taste
ground turmeric, or to taste
salt and ground black pepper to taste
I used 1 onion instead of a leek and an onion, 1 large tomato instead of 2 average sized ones, water instead of broth, and raisins as the fruit. This was a tasty salad atop of a lettuce leaf!
This recipe was a great way to use up the veggies from my farm box. I added a little broccoli to the first round of veggies in the pan, and they cooked just fine. I also realized half way through that I didn't have couscous or quinoa like I thought I had. So, I used arborio rice and made it into a kind of risotto. Took longer to cook but it worked okay in the end. The raisins are the key in this recipe, really good plump raisins. Yum!
so easy and delicious! I added dill to it, just 'cause I happened to have a lot of fresh dill, and it was amazing!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Curry Couscous
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 31
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