Curried Vegetables with Couscous Recipe

Name: Curried Vegetables with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 Tbs. vegetable oil; 6 oz. cremini mushrooms, quartered; 1/2 tsp. ground cumin; 1 Tbs. minced fresh ginger; 1 Tbs. ground coriander; 1 tsp. turmeric; 18 to 1/4 tsp. cayenne pepper; 1 medium onion, halved lengthwise and thinly sliced (1 cup); 1 head cauliflower, cut into bite-size pieces (5 to 6 cups); 1 cup vegetable broth; 1 1/2 tsp. salt; 2 zucchini, quartered lengthwise and cut into 3/4-inch slices (2 1/2 cups); 1/4 cup chopped fresh cilantro

Servings: persons

1 1/2 Tbs. vegetable oil
6 oz. cremini mushrooms, quartered
1/2 tsp. ground cumin
1 Tbs. minced fresh ginger
1 Tbs. ground coriander
1 tsp. turmeric
18 to 1/4 tsp. cayenne pepper
1 medium onion, halved lengthwise and thinly sliced (1 cup)
1 head cauliflower, cut into bite-size pieces (5 to 6 cups)
1 cup vegetable broth
1 1/2 tsp. salt
2 zucchini, quartered lengthwise and cut into 3/4-inch slices (2 1/2 cups)
1/4 cup chopped fresh cilantro

1
In 4-quart Dutch oven, heat 1 Tbs.
2
oil over medium-high heat.
3
Add mushrooms and cook, stirring occasionally, until nicely browned, about 5 minutes.
4
Transfer to plate.
5
Add remaining 1/2 Tbs.
6
oil to pan and heat over medium heat.
7
Add cumin and cook, stirring, for 30 seconds.
8
Add ginger, coriander, turmeric and cayenne and cook, stirring, 30 seconds.
9
Reduce heat to low.
10
Stir in onion and cook, stirring often, until softened, about 4 minutes.
11
Add cauliflower, broth and salt.
12
Cover, increase heat to medium-low and simmer until barely tender, 12 minutes.
13
Add zucchini and reserved mushrooms to cauliflower mixture.
14
Cover and cook for 4 to 5 minutes.
15
Stir in cilantro.
16
Serve over couscous or brown rice.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 Tbs. vegetable oil, 6 oz. cremini mushrooms, quartered, 1/2 tsp. ground cumin, 1 Tbs. minced fresh ginger, and more.

Yes, Curried Vegetables with Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Vegetables with Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions