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Vegetable curry with peppers and couscous


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Rate this recipe 4.1/5 (67 Votes)


  • - 4 onions
  • - 4 cloves of garlic
  • - 1 red pepper
  • - 4 orange peppers
  • - 240g chickpeas
  • - 600g potatoes with firm flesh
  • boiled
  • - 6 tbsp oil
  • - 40 cl coconut milk
  • - 1 tsp chilli powder
  • - 2 tsp turmeric powder
  • - 300g couscous
  • precooked
  • - 2 to 3 tbsp butter
  • - Salt and pepper


servings 6
Level of difficulty Easy
Cost Budget Friendly


Step 1

Peel and slice the onions. Peel the garlic and crush. Split the pepper, remove seeds, rinse and slice it. Drain the chickpeas in a sieve. Peel the boiled potatoes and cut them into bite-sized pieces.

Step 2

Heat the oil in a pan and fry the onions. Add the chilli, peppers and potatoes and sauté 5 minutes, stirring frequently. Add the crushed garlic, chickpeas and coconut milk. Season the curry with chilli and turmeric powder, cover and simmer the vegetables over low heat for 20 minutes.

Step 3

Halfway through cooking, pour the couscous into a bowl and scald it with 30 ounces of boiling water, cover and leave to swell for 5 to 7 minutes. Stir the couscous with a fork to break it up and add butter.

Step 4

Salt and pepper the vegetable curry, decorate with mint leaves and serve with the couscous.

Step 5


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