Vegetable Curry with Couscous

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!

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

4

Servings

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
  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.
Makes 4 Servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 730mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 7g,
    • Sugars 22g),
  • Protein 9g;
Percent Daily Value*:
    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.