A friend shared this recipe when I was in a dinner rut and was looking to find some new meals. It was fabulous! The curry gives it a hint of Indian cuisine but it isn’t overwhelming. Plus, I love that it’s a complete meal with veggies, grains and protein all in one. Bonus: want to go vegetarian? Use vegetable stock and omit the chicken. It’s still delicious.
Ingredients:
3 carrots, finely chopped
2 cans beans (try chickpeas, Navy beans, lentils, etc)
1 cup frozen peas
1 onion, chopped
3 cloves garlic, minced
2 1/2 teaspoon curry
3/4 teaspoon coriander
1/4 teaspoon crushed red pepper flakes
1 cup broth, vegetable or chicken
1 can coconut milk
2 Teaspoons basil
3/4 teaspoon salt
1 cup dry couscous
Combine all ingredients except for beans and couscous in a large pot. Bring to a boil then reduce to low and simmer about 15 minutes or until veggies are soft. Add beans and couscous for the final few minutes. Serve hot!
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| Thank you for the recipe Faith! |
