Vegetable curry with peppers and couscous

Ingredients for 6 servings:

• 4 onions
• 4 garlic cloves
• 1 chili pepper(s), red
• 4 bell peppers, orange
• 240 g chickpeas, from the can
• 600 g potato(s), waxy
• 6 tbsp oil
• 400 ml coconut milk
• 1 tsp chili powder
• 2 tsp turmeric powder
• 300 g couscous, instant
• 300 ml boiling water
• 2 tbsp butter
• salt and pepper

Instructions

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

Vegetarian

Cook the potatoes as usual. Peel the onion and slice into strips. Peel the garlic. Halve the chili pepper lengthwise, deseed, wash, and slice into fine strips. Halve the bell peppers lengthwise, deseed, wash, and slice into strips. Rinse the chickpeas in a sieve with cold water and drain. Peel the potatoes and cut into bite-sized pieces. Heat the oil in a saucepan and fry the onions, stirring continuously. Add the chili, bell peppers, and potatoes, and fry for 5 minutes, stirring constantly. Finely chop the garlic and add it, then add the chickpeas and coconut milk. Season the curry with chili powder and turmeric. Cover and simmer for about 20 minutes. Halfway through cooking, place the couscous in a bowl and pour 300ml of boiling water over it, cover, and let it swell for 7 minutes. Fluff the swollen couscous with a fork and stir in the butter. Season the vegetable curry with salt and pepper and serve with the couscous. Tip: You can also omit the chili powder to make it less spicy. Instead of couscous, you can also serve it with basmati rice or flatbread, and you can also replace the potatoes with sweet potatoes. If you omit the butter, this recipe is even vegan.