Vegetable and coconut curry with couscous

Name: Vegetable and coconut curry with couscous
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g green beans; 500 g Broccoli; 2 medium zucchini; 200 g cherry tomatoes; 1 medium onion; 1 Garlic clove; 3 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Curry; 1 can(s) (400 ml) unsweetened coconut milk; 2 TEASPOONS Vegetable broth; 250 g Couscous (coarse durum wheat semolina)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g green beans
500 g Broccoli
2 medium zucchini
200 g cherry tomatoes
1 medium onion
1 Garlic clove
3 TABLESPOONS Oil
7-10 Tbsp salt and pepper
7-10 Tbsp Curry
1 can(s) (400 ml) unsweetened coconut milk
2 TEASPOONS Vegetable broth
250 g Couscous (coarse durum wheat semolina)

Directions

1
Cleaning and washing vegetables. Break beans into pieces, divide broccoli into florets and cut zucchini into pieces. Peel onion and garlic and chop finely.
2
Heat 1 tablespoon of oil in a saucepan. Sauté the zucchini in it. Season with salt and pepper and remove. Heat 1 tablespoon of oil in the frying fat. Sauté onion and garlic in it until transparent. Sprinkle with 3-4 tsp. curry and sauté briefly while stirring.
3
Stir in 1/2 l water, coconut milk and stock. Bring to the boil, add beans and simmer covered for about 10 minutes. Add broccoli and tomatoes and simmer for about 5 minutes. Add zucchini and heat up.
4
Bring 1/4 l water and 1 teaspoon salt to the boil. Stir in the couscous, remove from heat and let it swell for about 3 minutes (see also package instructions). Season and arrange vegetable curry with salt and pepper.
5
Add the couscous.
6
Drink tip: cool juice spritzer.