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Tomato + Coconut Curry over Couscous

Active Time: 30 minutes
Total Time: 30 minutes
  • Vegetarian
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Why we love it:

I would be happy eating this meal every night. You can swap out the vegetables for whatever types you have or prefer to buy - just adjust the cooking times and add things in the order they take to cook so that everything is just tender but not mushy at the end.

Ingredients

  • 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
  • 112 cups Frozen Peas
  • 14 teaspoon Cayenne Pepper (optional)

Cooking Instructions

  • 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.

  • 2. CAULIFLOWER

    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.

  • 4. COUSCOUS

    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.

  • 6. SERVING

    Fluff the couscous with a folk to separate the grains. Serve in bowls and top with curry.

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Substitutions

  • PESCATARIAN:
    serve with a side of turmeric-ginger seared salmon, white fish, or toss some shrimp into the curry while it’s simmering
  • COCONUT MILK:
    1 - 2 cups of cashew cream or milk, almond milk - or use all stock or broth if you prefer
  • ROMA TOMATOES:
    a slicing or beef steak tomato is ok too. You could also use a 15 ounce can of diced tomatoes
  • VEGETABLES:
    this is highly adaptable and would taste wonderful with eggplant, mushrooms, yams, corn, green beans, carrots, broccoli
  • MUST HAVE MEAT:
    you could add thinly sliced chicken breast while simmering or serve with meat on the side, like a grilled chicken breast or hangar steak
  • OTHER PROTEIN:
    add soft or crispy firm tofu cubes, or a can of garbanzo beans

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Adjust the veggies so there is something they like
  • Serve the veggies separated a bit so it looks less like a stew
  • Swap for pasta or rice if that’s better than couscous

For Toddlers

  • After it’s cooked, you can puree a cup to make it a mash that’s easy to spoon, or just chop it up with a knife
  • If worried about the brothiness, cook some of the veggies in a steamer or saute pan on the side
  • Complete with fruit

Prep Ahead & Use It Up

  1. Make the couscous
  2. Cook the curry too – it gets better overnight. Gently reheat in a pan or the microwave to serve
Rate this recipe:
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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