Vegetable

Vegetable Curry With Couscous

recipe image

  • Prep


    10
    min

  • Total


    25
    min

  • Servings


    4


Give your skillet dinner an Indian twist. Here’s a combination of veggies, couscous and peanuts ready in exactly 25 minutes!

Ingredients

  • 1

    tablespoon vegetable oil

  • 1

    medium crimson bell pepper, decrease into skinny strips

  • 1/4

    cup vegetable or chicken broth

  • 1

    tablespoon curry powder

  • 1

    teaspoon salt

  • 1

    derive (1 lb) frozen broccoli, carrots and cauliflower (or other mixture)

  • 1/2

    cup raisins

  • 1/3

    cup chutney

  • 2

    cups sizzling cooked couscous or rice

  • 1/4

    cup chopped peanuts

Steps

  • 1

    In 12-dawdle skillet, warmth oil over medium-high warmth. Cook dinner bell pepper in oil 4 to five minutes, stirring continuously, unless at ease.

  • 2

    Drag in broth, curry powder, salt and vegetables. Warmth to boiling. Boil about 4 minutes, stirring continuously, unless vegetables are crisp-at ease.

  • 3

    Drag in raisins and chutney. Wait on over couscous. Sprinkle with peanuts.

Food regimen

330 Energy, 9g Total Elephantine, 9g Protein, 53g Total Carbohydrate, 22g Sugars

Food regimen Details

Serving Size:
1 Serving
Energy
330
Energy from Elephantine
80
Total Elephantine
9g
13%
Saturated Elephantine
1 1/2g
6%
Trans Elephantine
0g
Cholesterol
0mg
0%
Sodium
730mg
31%
Potassium
520mg
15%
Total Carbohydrate
53g
18%
Dietary Fiber
7g
30%
Sugars
22g
Protein
9g
Vitamin A
100%
100%
Vitamin C
80%
80%
Calcium
6%
6%
Iron
10%
10%
Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Lag Milk; 0 Low-Elephantine Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 Excessive-Elephantine Meat; 1/2 Elephantine;

Carbohydrate Chance

3 1/2

*P.c Day-to-day Values are essentially based totally totally on a 2,000 calorie weight reduction program.

© 2023 ®/TM Classic Mills All Rights Reserved

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