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Vegetable Curry with Couscous

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  • 10 min prep time
  • 25 min total time
  • 10 ingredients
  • 4 servings
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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!

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
% Daily Value
Total Fat
9g
13%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
730mg
31%
Total Carbohydrate
53g
18%
Dietary Fiber
7g
30%
Protein
9g
9%
% 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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