| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Vegan, Quick |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sliced almonds |
|
x |
Saute liquid of choice |
| 1 |
|
Large onion |
| 1 |
ts |
Bottled minced garlic |
| 1 |
tb |
All purpose flour |
| 2 |
ts |
Curry powder |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
|
16 oz. pkg frozen mixed vegetable medley |
| 1/3 |
c |
Dark or golden raisins |
| 1/2 |
ts |
Salt (depending on stock) |
| 2 1/2 |
c |
Stock of choice, divided |
| 1 |
c |
Cuscous, uncooked |
INSTRUCTIONS
Heat oven or toaster oven to 350 degrees. Place almonds in a single layer
on a baking sheet. Bake for about 5 minutes or until golden brown. Coarsely
chop onion. Cook onion and garlic in saute liquid. Stir in flour, curry
powder, and cayenne pepper and cook for 30 seconds, stirring constantly.
Stir in vegetables, raisins, salt and 1 cup of the broth. Cover and bring
to a boil over high heat. Reduce heat to low and continue cooking, covered,
for 10 minutes, stirring occasionally. While the curry is cooking, bring
the remaining 1 1/2 cups broth to a boil in a small saucepan. Stir in
couscous and remove from heat. Cover and let stand for 5 min. or until
liquid is absorbed. Fluff with a fork. Serve vegetable curry over couscous
and sprinkle with almonds. Note: The Chicken Style Seasoning posted by
Michelle Dick a while back is an excellent stock for this recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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