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

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
  • 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
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    730mg
    730%;
    Total Carbohydrate
    53g
    53%
    (Dietary Fiber
    7g
    7%
      Sugars
    22g
    22%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    80%;
    Calcium
    6%;
    Iron
    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 Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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