Curried Vegetables and Couscous |
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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 8 |
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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. Ingredients:
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 cubes or 1 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 |
Directions:
1. In a 4 quart crockpot combine potatoes, carrots, red onion, apple cubes, spices, tapioca, wine, water and bouillon cube.
2. Cover and cook on low-heat setting 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. At the end of cooking time if using low-heat setting, turn to high and add tofu, zucchini, peas and raisins.
4. Cover and cook for 30 minutes more. Serve over hot couscous.
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