Tomato + Coconut Curry over Couscous
Why we love it:
- 1 Onion
- 3 cloves Garlic
- 1 Tablespoon Canola Oil
- 1 head Cauliflower
- 1 teaspoon Turmeric
- 1 teaspoon Ground Cumin
- 1 Tablespoon Kosher Salt (divided)
- 4 Roma Tomatos
- 4 cups Vegetable Stock (or water, divided)
- 1 can Coconut Milk
- 2 cups Couscous
- 2 Zucchinis
- 11⁄2 cups Frozen Peas
- 1⁄4 teaspoon Cayenne Pepper (optional)
1. ONION + GARLIC
Thinly slice, or finely dice the onion. Mince the garlic.
In a deep sided pot, heat the oil over medium high heat. Add the onion and garlic and cook, stirring often, until fragrant.
Meanwhile, chop the cauliflower into florets. Add to the pot along with the spices and about ⅔ of the salt.
3. TOMATOES + STOCK
Dice or slice the tomatoes - I sometimes dice them and they’ll melt into the sauce more, or slice them into 4 - 6 wedges and they’ll remain visible. Add them to the curry along with ½ of the stock and the coconut milk. Bring to a simmer.
Bring the other ½ of the stock to a boil in a small pot with a lid. Add the remaining salt. When it’s boiling, stir in all of the couscous and turn off the heat. Stir well and cover. Don’t touch it for 12 minutes.
5. ZUCCHINI + PEAS
After the curry simmers for about 10 - 12 minutes, test one of the cauliflower florets to see if it’s mostly tender (i.e. you could eat it now, but a little longer will be better). If so, add the zucchini and peas. Cook for 3 - 4 minutes longer.
Fluff the couscous with a folk to separate the grains. Serve in bowls and top with curry.