Vegetable curry with peppers and couscous
By "Saveurs indiennes" - Solar
Ingredients
- - 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
Details
servings 6
Level of difficulty Easy
Cost Budget Friendly
Preparation
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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