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.

No additional tips available.

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

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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.

Curried Vegetables with Couscous

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