Curried Roasted Vegetables

Name: Curried Roasted Vegetables
Yield: 4
Ingredients: 1 796-mL can plum tomatoes, drained, each tomato hand-crushed; 2 tbsp curry powder; 2 1/2 cups beef broth, chicken broth or vegetable broth, divided; 3/4 cup whole wheat couscous; 1 tbsp lemon juice, or lime juice; 1/2 tsp salt; 1/4 cup chopped cilantro; 1/4 cup chopped mint

Makes4 servings

photo: jean franasois chacnier/Flickr

This curried roasted vegetables recipe is perfect for Meatless Mondays — or any day of the week!

Ingredients

1 796-mL can plum tomatoes, drained, each tomato hand-crushed
2 tbsp curry powder
2 1/2 cups beef broth, chicken broth or vegetable broth, divided
3/4 cup whole wheat couscous
1 tbsp lemon juice, or lime juice
1/2 tsp salt
1/4 cup chopped cilantro
1/4 cup chopped mint

Instructions

In a medium bowl, combine crushed tomatoes and curry powder. Add to remaining pan of hot roasted vegetables and stir to mix. Place pan in the oven and roast 15 minutes.
Meanwhile, bring 1½ cups stock to a boil. Put whole wheat couscous in a medium saucepan. Pour boiling stock in with couscous, stir once and cover.
Remove roasted vegetables from the oven, transfer to a large bowl and cover with foil to keep warm.
To make sauce, heat roasting pan at medium on stovetop. Add 1 cup stock, stirring and scraping up brown bits. Bring to a boil.
Reduce to simmer and cook 10 minutes to reduce by about a half. Add lime juice and salt. Serve vegetables on couscous with sauce, garnished with chopped mint and coriander.

This article was originally published on Oct 01, 2006

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