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🍽️ Creamy Potato and Pepper Curry with Couscous

614 kcal · 30 min · 4 servings

Ingredients

• 600 g boiled potatoes (peeled, quartered)
• 4 red bell peppers
• 4 onions
• 1 can chickpeas
• 1 red chili (seeded, washed, cut into thin strips)
• 6 tbsp sunflower oil
• 4 garlic cloves (peeled, pressed)
• 1 can coconut milk
• 1 tsp chili powder
• 2 tsp turmeric
• 0.5 bunch mint
• salt
• pepper
• 300 g couscous
• 3 tbsp butter

Instructions

1. 1. Cut the peppers in half and remove the seeds. Wash the pepper pieces and cut them into thin strips.
2. 2. Drain the chickpeas in a sieve.
3. 3. Peel the onions and cut them into thin strips.
4. 4. Heat the sunflower oil in a wok or a large frying pan.
5. 5. Sauté the onions for 4 minutes until they are soft.
6. 6. Add the pepper strips, the chili peppers, and the potatoes to the pan.
7. 7. Fry the vegetables while stirring constantly for 5 minutes.
8. 8. Press the garlic directly into the pan and stir it in.
9. 9. Fold the drained chickpeas into the vegetable mixture.
10. 10. Pour the coconut milk over the curry.
11. 11. Season the curry with chili and turmeric.
12. 12. Simmer the covered curry for about 20 minutes until the potatoes are tender but still firm to the bite.
13. 13. Adjust the seasoning of the curry with salt and pepper.
14. 14. Pour 300 milliliters of hot water over the couscous.
15. 15. Let the couscous swell for 10 minutes.
16. 16. Heat the butter in a small pan.
17. 17. Fluff up the couscous with a fork.
18. 18. Warm the couscous in the hot butter for 5 minutes.
19. 19. Serve the vegetable curry together with the couscous in bowls.
20. 20. Garnish the dish with fresh mint leaves.

Nutrition per serving

• kcal: 614
• Protein: 14 g · Fett/Fat: 33 g · Carbs: 65 g