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1
Combine cilantro, lime juice, and salt in processor; blend to coarse puree.
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2
Transfer to medium bowl; mix in yogurt and sour cream.
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3
Season with pepper.
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4
(Can be made 1 day ahead.
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5
Cover and chill.)
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6
Preheat oven to 400F.
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7
Spray 2 large baking sheets with nonstick spray.
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8
Mound eggplant cubes on 1 sheet; drizzle with 4 tablespoons oil.
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9
Sprinkle with salt and pepper; toss to coat.
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10
Spread out evenly.
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11
Mound zucchini on second sheet; drizzle with remaining 2 tablespoons oil.
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12
Sprinkle with salt and pepper; toss to coat.
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13
Spread out evenly.
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14
Roast eggplant and zucchini until golden and tender, turning occasionally with spatula, about 25 minutes for zucchini and 50 minutes for eggplant.
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15
Transfer vegetables to bowl and cool.
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16
Meanwhile, char peppers directly over gas flame or in broiler until blackened on all sides.
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17
Enclose in paper bag; let stand 10 minutes.
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18
Peel and seed peppers.
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19
Cut 2 peppers into 1-inch pieces.
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20
Thinly slice remaining pepper and reserve for garnish.
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21
Heat 1 tablespoon oil in heavy large saucepan over medium-high heat.
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22
Add onion; saute until soft, about 6 minutes.
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23
Mix in curry powder; stir 1 minute.
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24
Add 3 cups water; bring to simmer.
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25
Cover; reduce heat to medium-low and simmer curry water 10 minutes.
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26
Heat remaining 1 tablespoon oil in heavy large pot.
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27
Add couscous and stir constantly until color darkens and couscous is toasted, about 3 minutes.
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28
Mix in hot curry water.
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29
Turn off heat, cover pot, and let stand until couscous is tender and curry water is absorbed, about 10 minutes.
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30
Fluff couscous with fork to separate grains.
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31
Mix in cashews and currants and cool completely.
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32
Mix in eggplant, zucchini, and bell pepper pieces.
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33
Season salad to taste with salt and pepper.
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34
Mound salad on large platter; garnish with reserved bell pepper slices.
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35
Serve with cilantro yogurt and chutney.
