Curried Vegetables on Couscous Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This high-flavor dish combines fresh vegetables with curry, cumin, cayenne, and chutney.
Ingredients
- 4 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
- 4 cups cubed tomato (about 1 1/2 pounds)
- 1 cup chopped onion
- 1 cup (1/4-inch) diagonally cut carrot
- 2 tablespoons curry powder
- 2 teaspoons cumin seeds
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
- 1 green bell pepper, cut into 1/2-inch-wide strips
- 3 garlic cloves, minced
- 1/3 cup chopped fresh cilantro
- 4 green onion tops, cut into 1-inch pieces
- 3 cups hot cooked couscous
- 6 tablespoons mango chutney
- 6 tablespoons raisins
- 6 tablespoons plain fat-free yogurt
Instructions
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