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Curried Vegetables with Couscous

1 1/2 tablespoons vegetable oil
6 ounces cremini mushrooms -- quartered
1/2 teaspoon ground cumin
1 tablespoon minced fresh ginger
1 tablespoon ground coriander
1 teaspoon turmeric
1/8 teaspoon cayenne pepper - (to 1/4)
1 medium onion -- halved lengthwise, and thinly sliced - (1 cup)
1 head cauliflower -- cut into bite-size pieces - (5 to 6 cups)
1 cup vegetable broth
1 1/2 teaspoon salt
2 zucchini -- quartered lengthwise, cut 3/4" slices - (2 1/2 cups)
1/4 cup chopped fresh cilantro

In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until nicely browned, about 5 minutes. Transfer to plate.

Add remaining 1/2 tablespoon oil to pan and heat over medium heat. Add cumin and cook, stirring, for 30 seconds. Add ginger, coriander, turmeric and cayenne and cook, stirring, 30 seconds. Reduce heat to low. Stir in onion and cook, stirring often, until softened, about 4 minutes. Add cauliflower, broth and salt. Cover, increase heat to medium-low and simmer until barely tender, 12 minutes.

Add zucchini and reserved mushrooms to cauliflower mixture. Cover and cook for 4 to 5 minutes. Stir in cilantro. Serve over couscous or brown rice.

This recipe yields 4 servings.

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