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Nutrition Facts
Serving Size 1 (573g) Recipe makes 6 servings The following items or measurements are not included below: vegetable bouillon cubes
Calories 811
Calories from Fat 37		(4%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 285mg		11%
Potassium 1247mg		35%
Total Carbohydrate 162.8g		54%
	Dietary Fiber 15.7g	62%
	Sugars 18.3g
Protein 28.3g		56%
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Curried Vegetables and Couscous

Recipe #144541 | ½ day | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Wileysmom
Nov 11, 2005

I saw a recipe in a cook book and made a bunch of changes to my liking. This is what I ended up with. Because cardamom is so expensive I used ground cinnamon instead. I also use extra-firm lite tofu to reduce fat. You could probably substitute apple juice for wine. My husband loved it. So did I.

SERVES 6 -8 (change servings and units)

Ingredients

3 medium potatoes, cut into 1/2 inch chunks (3 cups)
4 medium carrots, cut into 1/4 inch slices (2 cups)
1 large red onion, cut into strips (1 cup)
3 medium apples, cut into 1/2 inch chunks (3 cups)
1/2 cup white wine
1 cup water
1 vegetable bouillon cube or chicken bouillon cube
2 tablespoons quick-cooking tapioca
2 tablespoons curry powder
1 teaspoon fresh grated ginger
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 (12 1/3 ounce) package extra firm tofu, drained and cut into 3/4 inch cubes
1 medium zucchini, halved lengthwise and cut into 1/2 inch slices
1 cup frozen peas
1/3 cup golden raisin
5 cups prepared couscous

Directions

1
In a 4 quart crockpot combine potatoes, carrots, red onion, apple cubes, spices, tapioca, wine, water and bouillon cube.
2
Cover and cook on low-heat setting 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3
At the end of cooking time if using low-heat setting, turn to high and add tofu, zucchini, peas and raisins.
4
Cover and cook for 30 minutes more. Serve over hot couscous.

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Browse similar recipes by category

Course > Main Dish > Curries
Main Ingredient > Vegetables
Main Ingredient > Pasta, Rice & Grains
Preparation > Time to Make
Preparation > Equipment > Crock-Pot
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Chef #317350

On May 11, 2006

I had just the opposite results with this recipe than the last reviewer. This turned out wonderful with all ingredients blending very well while retaining their individual flavor. My husband's very carnivorous Great Aunt and Uncle arrived from out of state unexpectedly and we served them the leftovers. They had never eated tofu in their lives and loved this meal! I would highly recommend it.

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From: Chef #304933

On Mar 24, 2006

I made this recipe as it was, by the book, and I'm sorry to say that it was pretty revolting. It smelled great when I put it in the slow cooker and I looked forward to it all day, but by the time I got home, it was a disgusting, over-spiced, mushy mix that didn't have any character except that of really crappy curry. The cardamom, a spice I usually love, was way too overpowering. And the raisins, which I also love, seemed entirely out of place. I love my crock pot and use it all the time for vegetarian recipes, but this dish was so bad we couldn't finish our dinner and we threw the rest away. Maybe a one-time fluke? I won't try it again. We had vegan friends over for a last-minute dinner and I was really embarrassed at the result.

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From: Chef #290337

On Feb 3, 2006

I just made this recipe as my first ever slow cooker dish and it is ablsolutely delicious. If this is a sign of things to come, I am most delighted!

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