Mixed Pepper Curry
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- Ingredients
- 4 red peppers
- 1 tin chickpeas
- 4 onions
- 6 Tbsps sunflower oil
- 1 red chili pepper (seeds removed, washed and cut into thin strips)
- 3 cups cooked potatoes (peeled and quartered)
- 4 cloves garlic cloves (peeled and pressed)
- 1 tin Coconut milk
- 1 tsp Chili powder
- 2 tsps Turmeric
- salt
- peppers
- 1 ⅔ cups Couscous
- 3 Tbsps butter
- ½ cup mint
Preparation steps
1.
Halve the peppers, remove the seeds, wash and cut into strips. Drain the chickpeas. Peel the onions and cut into thin strips. Heat the sunflower oil in a wok. Sweat the onions for 4 minutes, then add the peppers, chilli and potatoes and sauté, stirring constantly, for 5 minutes. Press in the garlic and mix in the chick-peas. Add the coconut milk. Season with chilli powder and turmeric. Cover and cook for about 20 minutes, until al dente. Season to taste with salt and pepper.
2.
Cover the couscous with 300ml hot water and leave to stand for 10 minutes. Heat the butter, stir through the couscous with a fork and heat in the butter for 5 minutes.
3.
Serve the vegetable curry in bowls with the couscous, garnished with mint leaves.
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