Curried Vegetables With Couscous

Recipe Ingredients

1 1/2 tablespoons	22ml	Vegetable oil
6 oz	170g	Cremini mushrooms - quartered
1/2 teaspoon	2.5ml	Ground cumin
1 tablespoon	15ml	Minced fresh ginger
1 tablespoon	15ml	Ground coriander
1 teaspoon	5ml	Turmeric
1/8 teaspoon	0.6ml	Cayenne pepper - (to 1/4)
1 teaspoon	5ml	Onion - halved lengthwise, (medium)
		And thinly sliced - (1 cup)
1		Cauliflower - cut into
		Bite-size pieces - (5 to 6 cups)
1 cup	237ml	Vegetable broth
1 1/2 teaspoons	7.5ml	Salt
2		Zucchini - quartered
		Lengthwise, cut 3/4" slices - (2 1/2 cups)
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

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.

Per Serving: 401 Cal; 15g Prot; 7g Total Fat (1 Sat. Fat); 72g Carb.; 0mg Chol; 594mg Sod.; 10g Fiber.

Source:
Vegetarian Times, April 2002

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