Vegetable curry with couscous
Votes: 1
Fiber-rich vegetables and chickpeas are cooked and served right in a parchment bag for easy disposal.
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 18 G., saturated fats G., proteins 16 G., carbohydrates 68 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 470, total fat 18 G., saturated fats G., proteins 16 G., carbohydrates 68 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pumpkin, chickpeas and cauliflower stewed with curry seasoning.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup natural couscous
- 3 cups small cauliflower florets (about half a head)
- 1 cup diced butternut squash (pea-sized)
- 1 can (450 g) of rinsed chickpeas
- 1 can (400 g) diced tomatoes, drained
- 1/4 cup olive oil
- 2 tsp curry powder (no added salt)
- 1 crushed clove of garlic
- 1 teaspoon ginger, finely grated
- 1/2 cup natural yogurt for serving
- Lime wedges for serving
- Additionally: parchment paper
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Recipes with similar ingredients: cauliflower, butternut squash, chickpeas, tomatoes, couscous grain, ginger root, garlic, curry, yogurt
Cooking the dish according to the recipe:
- Place two baking sheets in the upper and lower thirds of the oven and preheat to 200°C. Cut four sheets of parchment paper, each 40 cm long. Fold each sheet in half and open it like a book. Divide two sheets between each baking sheet.
Place the following ingredients in a large saucepan: cauliflower, butternut squash, chickpeas, chopped tomatoes, olive oil, curry powder, garlic, and ginger. Season the mixture with 2.5 teaspoons of salt. Arrange the vegetable mixture on each leaf, aligning it with the folded edge, and add 2 teaspoons of water.
Cover the top of the parchment and press it onto the open edge, making small folds along the edges to seal the bag. Bake for about 20 minutes, until the parchment is puffed and golden. - Meanwhile, place the couscous in an ovenproof dish and pour 1 cup of boiling water over it. Stir and cover with plastic wrap. After 5 minutes, remove the wrap and fluff the couscous with a fork. Serve the finished dish with couscous, yogurt, and lime wedges.
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