Curried Vegetables and Couscous Recipe #144541
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.
by Wileysmom
½ day | 20 min prep
SERVES 6 -8
- 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
- In a 4 quart crockpot combine potatoes, carrots, red onion, apple cubes, spices, tapioca, wine, water and bouillon cube.
- Cover and cook on low-heat setting 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- At the end of cooking time if using low-heat setting, turn to high and add tofu, zucchini, peas and raisins.
- Cover and cook for 30 minutes more. Serve over hot couscous.
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5 stars