Posts in : Ingredients vegetable broth

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  Curried Couscous with Spinach and Chickpeas

  
  
  • Posted by elimam
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  Curried Couscous with Spinach and Chickpeas
  

  

  Course

  noodles, pasta

  Cuisine

  Indian

  Prep Time

  20 minutes

  Cook Time

  25 minutes

  Servings

  servings

  
  Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 small yellow onion chopped
  • 1/2 cup chopped sun-dried tomatoes
  • 1 tablespoon chopped fresh dill
  • 3 cloves garlic crushed
  • 12 ounces chopped frozen spinach
  • 1 tablespoon pale dry sherry
  • 1 tablespoon curry powder
  • 1 pinch cayenne pepper or to taste
  • 1 can chickpeas drained
  • 2 cups vegetable broth
  • 1 cup whole wheat couscous
  • salt to taste

  Course noodles, pasta Cuisine Indian Prep Time 20 minutes Cook Time 25 minutes Servings servings Ingredients 2 tablespoons Extra Virgin Olive Oil 1 small yellow onion chopped 1/2 cup chopped sun-dried tomatoes 1 tablespoon chopped fresh dill 3 cloves garlic crushed 12 ounces chopped frozen spinach 1 tablespoon pale dry sherry 1 tablespoon curry powder 1 pinch cayenne pepper or to taste 1 can chickpeas drained 2 cups vegetable broth 1 cup whole wheat couscous salt to taste

  
  Instructions

  1. Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.

  2. Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

  
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• 

  Roasted Carrot and Cauliflower Curried Soup

  
  
  • Posted by elimam
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  Roasted Carrot and Cauliflower Curried Soup

  

  Course

  soup

  Cuisine

  Indian

  Prep Time

  10 minutes

  Cook Time

  60 minutes

  Servings

  servings

  Ingredients

  • 6 carrots peeled and chopped
  • 1/2 head cauliflower trimmed and chopped
  • 1 1/2 teaspoons Extra Virgin Olive Oil
  • 1 cloves garlic chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 cups vegetable broth or more if needed
  • 1 tablespoon curry powder
  • 1 cup coconut Milk
  • 1/2 lime juiced

  Course soup Cuisine Indian Prep Time 10 minutes Cook Time 60 minutes Servings servings Ingredients 6 carrots peeled and chopped 1/2 head cauliflower trimmed and chopped 1 1/2 teaspoons Extra Virgin Olive Oil 1 cloves garlic chopped 1 teaspoon salt 1 teaspoon ground black pepper 3 cups vegetable broth or more if needed 1 tablespoon curry powder 1 cup coconut Milk 1/2 lime juiced

  Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
  3. Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
  4. Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
  5. Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

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