Couscous vegetable curry

Ingredients for 2 servings:

• 250 g broccoli
• 1 bell pepper(s), red
• 1 carrot(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 100 g peas
• 1 tbsp curry powder
• 1 tbsp red curry paste
• e.g. salt and pepper
• 200 ml vegetable stock
• 100 g couscous
• 2 spring onions

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

a vegan dish for autumn

Clean the broccoli, trim the stalks, and separate the florets. Peel the stalks and cut into approximately 1 cm cubes. Wash and peel the carrots and cut into 0.5 cm cubes. Deseed and wash the bell peppers and cut into 1 cm cubes. Peel and finely chop the garlic. Heat the olive oil in a pan. Add the prepared ingredients to the pan at the same time and fry for about 5 minutes. Add the peas, curry powder, curry paste, and salt and pepper to taste. Pour in the vegetable stock, bring to a boil, and simmer for 1 minute. Stir in the couscous and bring everything to a boil briefly. Then, cover and let it simmer on the turned off stovetop for 5 minutes. Meanwhile, clean the spring onions and slice them into very fine rings. After 5 minutes, serve the couscous and vegetable curry and sprinkle with the spring onions.