Cous Cous Curry


1/8 small onion, minced

1 garlic clove, minced

About a tablespoon worth fresh ginger, minced

Canola oil

Handful cauliflower florets

Handful cut in half baby carrots

Handful chickpeas

1 tsp red wine vinegar

1/2 cup veggie broth

1/2 tsp each chili powder, coriander, cumin, cinnamon and lemon juice

1/4 tsp ground cloves

1/2 tbs garam masala

1/2 tbs curry powder

1/2 tbs tomato paste

Salt to taste

2/3 cup cous cous


In a pot on low, sauté onions, garlic and ginger in canola oil until soft. 

Add remaining ingredients except cous cous and water. Mix, cover with a lid and cook for 15 minutes on medium high heat.

Add cous cous and then add warm water until there is enough liquid for the cous cous (cous cous usually cooks with a 1:1 ratio). Stir.

Simmer with lid for 6 minutes.



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