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Vegetable Curry with Couscous

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

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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

Ingredients

1
tablespoon vegetable oil
1
medium red bell pepper, cut into thin strips
1/4
cup vegetable or chicken broth
1
tablespoon curry powder
1
teaspoon salt
1
bag (1 lb) frozen broccoli, carrots and cauliflower (or other combination)
1/2
cup raisins
1/3
cup chutney
2
cups hot cooked couscous or rice
1/4
cup chopped peanuts

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper in oil 4 to 5 minutes, stirring frequently, until tender.
  • 2 Stir in broth, curry powder, salt and vegetables. Heat to boiling. Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.
  • 3 Stir in raisins and chutney. Serve over couscous. Sprinkle with peanuts.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
730mg
730%;
Total Carbohydrate
53g
53%
(Dietary Fiber
7g
7%
  Sugars
22g
22%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
80%;
Calcium
6%;
Iron
10%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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