marsha-tbay
Well-known member
Make up to 2 days ahead to allow flavors to blend. Just reheat and serve over a mount of hot couscous.
Serves 6
Basic Vegetable Curry
1/2 c onions, finely diced
2 cloves garlic, minced
2 tbsp exta virgin olive oil
1/2 c zucchini, chopped
1/2 c yellow squash, chopped
1 c broccoli florets
1 c cooked chickpeas
1 15oz can crushed tomatoes
1/2 tsp pepper
1 tbsp. curry powder
salt to taste
4 c. hot prepared couscous
In a large saucepan saute onions and garlic in oil until onions are soft and translucent.
Add zucchini and yellow squash and broccoli, toss well.
Add chicpeas, tomatoes, pepper, curry powder and salt.
Cover to retain liquids and simmer over low heat for about 45 mins. stirring occasionally.
Ladle over mound of hot couscous and serve immediately.
I found this recipe while purging my recipe clippings. It either comes from Vegetarian Gourmet magazine (which is no longer in print, I don't believe) or Cooking Light magazine.
Serves 6
Basic Vegetable Curry
1/2 c onions, finely diced
2 cloves garlic, minced
2 tbsp exta virgin olive oil
1/2 c zucchini, chopped
1/2 c yellow squash, chopped
1 c broccoli florets
1 c cooked chickpeas
1 15oz can crushed tomatoes
1/2 tsp pepper
1 tbsp. curry powder
salt to taste
4 c. hot prepared couscous
In a large saucepan saute onions and garlic in oil until onions are soft and translucent.
Add zucchini and yellow squash and broccoli, toss well.
Add chicpeas, tomatoes, pepper, curry powder and salt.
Cover to retain liquids and simmer over low heat for about 45 mins. stirring occasionally.
Ladle over mound of hot couscous and serve immediately.
I found this recipe while purging my recipe clippings. It either comes from Vegetarian Gourmet magazine (which is no longer in print, I don't believe) or Cooking Light magazine.