Vegetable Curry with Couscous
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, spiced curry of chickpeas and cauliflower with carrots and peppers, sweetened with raisins and served over fluffy couscous. It's aromatic, satisfying, and naturally vegan, making a hearty plant-based dinner that becomes better with leftovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- 1/2 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))
- 1/2 cup raisins
- Salt, (to taste (I used 1 teaspoon))
- 1 1/2 cups dried semolina couscous
- 2 tablespoons chopped fresh cilantro
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 772mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 661mg
- Calcium
- 105mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 772MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.