Recipe of the week - 24th June 2011

Vegetable curry w cous cous

This is a very tasty, cheap way of making a crowd pleasing curry. Easy to double up or even triple the recipe in order to feed hoards of hungry people.

Feeds 4

1 onion (chopped)
1 garlic clove (chopped)
1 tsp turmeric
1 tsp cayenne pepper
1 tsp cumin
1 tsp ground coriander
1 tbsp tomato puree
1 large can of coconut milk
1 large can of chopped tomatoes
1 mug of cous cous
1 tsp bouillon stock powder
Fresh coriander
1 tbsp vegetable oil
1 tbsp olive oil

Pick and mix from the following selection of vegetables (ensure that each is chopped into a bite sized piece):

2 courgettes (sliced)
1 small butternut squash
1 sweet potato
6 small salad potatoes
1 cauliflower

optional:
natural yoghurt to serve

to make the curry:
1. Par boil the vegetables for approximately 10 minutes until almost tender.
2. Fry the onion and garlic in the vegetable oil in a large frying pan for a couple of minutes.
3. Add the spices and tomato puree and dry fry for an additional few minutes.
4. Add the par boiled vegetables, tinned tomatoes, coconut milk and 500 ml of water to the frying pan.
5. Allow the curry to simmer gently for 10 minutes.


to prepare the cous cous:
1. Dissolve the bouillon in 2 mugfuls of boiling water.
2. Add the stock, cous cous and olive oil to a large bowl and give it a quick stir.
3. Cover with cling film and leave for 5 minutes.
4. Fluff up the cous cous using a fork.

Serve the cous cous and curry immediately. Finish the dish with a sprinkling of coriander and some natural yoghurt.