Curried Vegetables with Couscous

Curried Vegetables with Couscous Recipe - Moroccan-inspired Vegetarian Dish

Region / culture: Morocco | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Curried Vegetables with Couscous is a flavorful and aromatic dish that combines a variety of vegetables with a blend of spices to create a delicious and satisfying meal. This recipe is perfect for vegetarians and vegans, as well as anyone looking to add more plant-based meals to their diet.

History

Curried vegetables have been a staple in Indian cuisine for centuries, with each region having its own unique variation of the dish. The use of spices such as cumin, coriander, turmeric, and ginger in curries can be traced back to ancient times when these ingredients were prized for their medicinal properties as well as their ability to enhance the flavor of dishes.

Ingredients

1.5 tbsp vegetable oil
6 oz (170 g) cremini mushrooms, quartered
0.5 tsp ground cumin
1 tbsp minced fresh ginger
1 tbsp ground coriander
1 tsp turmeric
0.13 to 0.25 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
1.5 tsp salt
2 zucchini, quartered lengthwise and cut into 0.75 inch slices (2.5 cups)
0.25 cup chopped fresh cilantro

How to prepare

In a 4 qt (3.78 liter) Dutch oven, heat 1 tbsp of oil over medium-high heat.
Add mushrooms and cook, stirring occasionally, until nicely browned, about 5 minutes.
Transfer to a plate.
Add the remaining 0.5 tbsp of oil to the pan and heat over medium heat.
Add cumin and cook, stirring, for 30 seconds.
Add ginger, coriander, turmeric, and cayenne and cook, stirring, for 30 seconds.
Reduce the heat to low.
Stir in the onion and cook, stirring often, until softened, about 4 minutes.
Add cauliflower, broth, and salt.
Cover, increase the heat to medium-low, and simmer until barely tender, about 12 minutes.
Add zucchini and the reserved mushrooms to the cauliflower mixture.
Cover and cook for 4 to 5 minutes.
Stir in cilantro.
Serve over couscous or brown rice.

Variations

Add chickpeas or tofu for extra protein.
Use different vegetables such as eggplant, sweet potatoes, or spinach.
Experiment with different spice blends to create your own unique curry flavor.

Cooking Tips & Tricks

Make sure to cut the vegetables into uniform pieces to ensure even cooking.

- Adjust the amount of cayenne pepper to suit your spice preference.

- Feel free to add other vegetables such as bell peppers, carrots, or peas to customize the dish to your liking.

- For a creamier texture, you can add a can of coconut milk to the curry.

Serving Suggestions

Serve the Curried Vegetables with Couscous with a side of naan bread or pita for a complete meal. You can also top it with a dollop of yogurt or a sprinkle of chopped nuts for added texture and flavor.

Cooking Techniques

The key to making a delicious Curried Vegetables with Couscous is to sauté the vegetables until they are tender but still have a bit of crunch. This will help retain their nutrients and flavors while creating a satisfying texture.

Ingredient Substitutions

You can use any type of mushrooms in place of cremini mushrooms.

- If you don't have fresh ginger, you can use ground ginger instead.

- Substitute vegetable broth with chicken broth if desired.

Make Ahead Tips

You can prepare the curry ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave before serving.

Presentation Ideas

Garnish the Curried Vegetables with Couscous with a sprinkle of fresh cilantro or a squeeze of lemon juice for a pop of color and flavor. Serve it in a large bowl or on a platter for a beautiful presentation.

Pairing Recommendations

Pair this dish with a refreshing cucumber salad or a side of raita to balance out the flavors. A glass of mango lassi or chai tea would also complement the spices in the curry.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the curry in a saucepan over medium heat or in the microwave until heated through.

Nutrition Information

Calories per serving

One serving of Curried Vegetables with Couscous contains approximately 250 calories.

Carbohydrates

The carbohydrates in this dish primarily come from the vegetables and couscous. One serving of Curried Vegetables with Couscous contains approximately 45 grams of carbohydrates.

Fats

The vegetable oil used in this recipe provides healthy fats, while the mushrooms and vegetables also contribute some fats. One serving of Curried Vegetables with Couscous contains approximately 8 grams of fat.

Proteins

The protein in this dish comes from the vegetables and couscous. One serving of Curried Vegetables with Couscous contains approximately 7 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C, vitamin K, potassium, and folate from the vegetables. The spices used in the curry also provide antioxidants and anti-inflammatory properties.

Alergens

This recipe is free of common allergens such as dairy, nuts, and gluten. However, if you have specific allergies, be sure to check the ingredients and make any necessary substitutions.

Summary

Curried Vegetables with Couscous is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and satisfying option for anyone looking to enjoy a flavorful vegetarian dish.

Summary

Curried Vegetables with Couscous is a delicious and nutritious dish that is easy to make and full of flavor. With a mix of vegetables, spices, and couscous, this recipe is sure to become a favorite for vegetarians and non-vegetarians alike. Enjoy this hearty and satisfying meal for a healthy and satisfying dining experience.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Curried Vegetables with Couscous. It was a warm summer day, and I was visiting my friend Mary at her home. Mary had recently returned from a trip to India, and she was eager to share some of the delicious recipes she had learned while she was there.

As we sat in her kitchen, surrounded by the fragrant aroma of spices and herbs, Mary pulled out a worn, well-loved cookbook that she had brought back from her travels. She carefully flipped through the pages until she found the recipe she was looking for – Curried Vegetables with Couscous.

Mary explained that this dish was a traditional Indian recipe that her host family had taught her to make. It was a simple yet flavorful dish that combined the rich flavors of curry with the light and fluffy texture of couscous. I was immediately intrigued and asked Mary if she would be willing to show me how to make it.

With a smile, Mary handed me a pen and paper and instructed me to write down the ingredients and instructions as she prepared the dish. I eagerly took notes as Mary guided me through the process, explaining each step in detail and sharing tips and tricks she had learned from her hosts.

As we worked together in the kitchen, I was struck by the sense of camaraderie and connection that cooking can bring. Mary and I chatted and laughed as we chopped vegetables, measured out spices, and simmered the curry sauce. I could feel the love and care that went into each ingredient, and I knew that this dish would be something special.

Finally, after what seemed like hours of preparation, the Curried Vegetables with Couscous was ready. The vibrant colors of the vegetables and the rich aroma of the curry filled the kitchen, and my mouth watered in anticipation.

Mary carefully spooned the couscous onto a plate and topped it with the fragrant curry sauce and vegetables. She handed me a fork and a napkin and urged me to take the first bite.

As I tasted the dish, I was overwhelmed by the explosion of flavors and textures in my mouth. The sweetness of the vegetables, the warmth of the curry, and the lightness of the couscous all combined to create a truly unforgettable dish. I couldn't believe that I had helped to create something so delicious and complex.

After finishing our meal, Mary and I sat back in our chairs, savoring the last few bites of the Curried Vegetables with Couscous. I couldn't help but feel grateful for the opportunity to learn from such a talented and generous friend.

From that day on, Curried Vegetables with Couscous became a staple in my recipe repertoire. I would often make it for family gatherings, potlucks, and dinner parties, always receiving rave reviews from friends and loved ones. And every time I prepared the dish, I would think back to that sunny afternoon in Mary's kitchen, where I had discovered the magic of Indian cooking and the joy of sharing a delicious meal with someone I cared about.

Over the years, I have continued to tweak and refine the recipe, adding my own special touches and adaptations. But no matter how many times I make it, Curried Vegetables with Couscous will always hold a special place in my heart as a reminder of the power of friendship, love, and good food. And for that, I will always be grateful to Mary for introducing me to this wonderful recipe.