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🍽️ African Peanut Curry with Mint Lemon Couscous

600 kcal · 30 min · 4 servings

African Peanut Curry with Mint Lemon Couscous Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the leek lengthwise and cut off the root ends.
  2. 2. Remove any wilted green parts from the leek and rinse it thoroughly.
  3. 3. Slice the leek into thin rings.
  4. 4. Wash the zucchini and trim the ends.
  5. 5. Halve the zucchini lengthwise and slice it into thin half-moons.
  6. 6. Wash the lemon and grate about 1 teaspoon of zest.
  7. 7. Halve the lemon and squeeze out the juice.
  8. 8. Wash the mint and dry the leaves.
  9. 9. Pick the mint leaves off the stems and chop them finely.
  10. 10. Place 6 tablespoons of peanuts, coconut milk, brown sugar, 2 tablespoons of lemon juice, the lemon zest, salt, and pepper into a tall container.
  11. 11. Blend the ingredients until smooth.
  12. 12. Bring vegetable broth to a boil in a pot.
  13. 13. Place couscous in a bowl.
  14. 14. Pour the hot broth over the couscous.
  15. 15. Cover the bowl with plastic wrap.
  16. 16. Let the couscous swell for about 10 minutes.
  17. 17. Heat 2 tablespoons of oil in a pan over medium heat.
  18. 18. Sauté the leek, zucchini, and curry powder for about 5 minutes.
  19. 19. Deglaze the pan with the coconut-peanut puree.
  20. 20. Simmer everything over medium heat for about 5 minutes.
  21. 21. Add water if necessary to achieve the desired consistency.
  22. 22. Mix the couscous with the lemon zest and mint.
  23. 23. Plate the couscous.
  24. 24. Add the peanut curry.
  25. 25. Sprinkle the dish with the remaining peanuts.

Nutrition per serving