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Bowl of Vegetable Curry with Couscous with fork and spoon.
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5 from 1 vote

Vegetable Curry with Couscous

This hearty vegetable curry is made with chickpeas, cauliflower, carrots and peppers, with raisins for a burst of sweetness, and served over tender couscous. It's a delicious and satisfying vegan meal you'll want to make again and again!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main
Cuisine: African-Inspired, American
Servings: 6
Calories: 414kcal
Author: Alissa Saenz

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 1 medium red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 teaspoons garam masala
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • 1 (14.5 ounce/411 gram) can crushed tomatoes
  • 1 (14.5 ounce/411 gram) can diced tomatoes
  • 1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed
  • 1 small cauliflower head, broken into florets (about 2 cups of florets)
  • ½ cup raisins
  • Salt, to taste (I used 1 teaspoon)
  • 1 ½ cups dried semolina couscous
  • 2 tablespoons chopped fresh cilantro
US Customary - Metric

Instructions

  • Coat the bottom of a large pot with the oil and place it over medium heat. Allow the oil to heat up for a minute, then add the onion, carrots, and bell pepper. Sweat the vegetables for about 10 minutes, stirring occasionally, until they begin to soften.
  • Stir in the garlic, garam masala, curry powder, cumin, and ginger. Cook the mixture for about a minute, stirring constantly, until it becomes very fragrant.
  • Stir in the crushed tomatoes, diced tomatoes, chickpeas, cauliflower, and raisins. Raise the heat to high and bring the liquid to a boil.
  • Lower the heat until the sauce is cooking at just a low simmer, then cover the pot. Let it simmer for about 20 minutes, covered, until the cauliflower is tender. Uncover the pot every few minutes to check the level at which it is simmering and give it a stir.
  • While the curry simmers, cook the couscous according to the package directions.
  • Once the cauliflower is tender, uncover the pot and let the curry simmer for about five minutes longer, just to thicken up the sauce.
  • Remove the pot from heat and season the curry with salt to taste. Adjust any other seasonings to your liking.
  • Divide the couscous and curry into bowls, topping each with a sprinkle of cilantro.
  • Serve.

Nutrition

Calories: 414kcal | Carbohydrates: 76g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 638mg | Potassium: 1109mg | Fiber: 13g | Sugar: 12g | Vitamin A: 4286IU | Vitamin C: 89mg | Calcium: 129mg | Iron: 5mg