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Vegetable Curry with Couscous

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Vegetable Curry with Couscous
  • Prep 10 min
  • Total 25 min
  • Servings 4
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Give your skillet dinner an Indian twist. Here's a combination of veggies, couscous and peanuts ready in just 25 minutes!
Updated Dec 14, 2010

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

Steps

  • 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.

Nutrition

330 Calories, 9g Total Fat, 9g Protein, 53g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
730mg
31%
Potassium
520mg
15%
Total Carbohydrate
53g
18%
Dietary Fiber
7g
30%
Sugars
22g
Protein
9g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
80%
80%
Calcium
6%
6%
Iron
10%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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