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Curry-vegetables with giant couscous
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1 red onion, cut into chunks
1 small aubergine, cut into chunks
1 small cauliflower, cut into small florets
100g Cooks’ Ingredients Spicy Peppery Keralan Curry Paste
150g Waitrose Love Life Giant Wholegrain Couscous
150g tub Yeo Valley 0% Fat Natural Yogurt
½ x 28g pack fresh coriander, chopped
1. Preheat the oven to 200ºC, gas mark 6.
2. Place the vegetables in a roasting tin. Mix the curry paste with 2 tbsp water and toss into the vegetables. Place in the oven and bake for 20 minutes until just tender.
3. Meanwhile, boil the couscous for 6-9 minutes until tender, then drain.
4. Mix 3 tbsp yogurt and coriander into the vegetables and plate up with the couscous. Serve with the remaining yogurt on the side.
2 of your 5 a day
Low in fat
Typical values per serving:
This recipe was first published in September 2015.