Get all your nutrients in one go with this vegan curry.
For the couscous:
1 cup whole wheat couscous
1 cup boiled water
Pinch each of salt and pepper, to taste
For the curry:
1 tablespoon extra virgin olive oil
1/2 large sweet onion, finely diced
3 cloves garlic, finely minced
1 teaspoon fresh ginger, finely grated
1 tablespoon curry powder
1 1/2 teaspoon ground cumin
Pinch each of sea salt and pepper
1 680 milliliter can tomato sauce
1 medium sweet potato (3 cups), peeled and diced into 1/3” cubes
400 milliliter can lite coconut milk
2 cups frozen cauliflower
1 can no salt added chickpeas, drained and rinsed well
1/2 cup frozen peas
1/4 cup golden raisins
Sea salt and black pepper, to taste
Place the couscous in a large bowl. Add the boiled water and a pinch of salt, cover with plastic wrap and let it sit for ten minutes. After the couscous has absorbed the water, fluff with a fork and keep warm.
Meanwhile, preheat a large nonstick skillet over medium high heat with the oil. Add the onion and sauté until it begins to soften, about five to seven minutes. Add in the garlic, ginger, curry, cumin, salt and pepper, and stir until fragrant, about 30-60 seconds.
Next, add in the tomato sauce and the sweet potatoes, cover the pan with a lid and simmer over medium heat for 13-15 minutes, until the sweet potato pieces reach an al-dente texture.
Pour in the coconut milk, and then nestle in the cauliflower. Cover the pan with a lid and cook over medium heat until the cauliflower and sweet potato softens, about five to six minutes.
Remove the lid and stir in the chickpeas, peas and raisins. Taste, and season with salt and pepper, if desired.