I have already cooked this dish twice within a week. The first time I didn’t think it worked out properly and didn’t take any photos of it. Only a cell phone snapshot made it into my Insta stories. But because the feedback was so good, I got all the ingredients again so that I can optimize the dish and finally take photos of it. And now the time has come. I can now share this very tasty and healthy recipe with you. Because I am currently very much into the subject of nutrition, I always incorporate a lot of healthy things into my dishes.
The vegetable curry with couscous is easy and quick to prepare with lots of healthy ingredients.
For 4 servings you need:
- 400g tofu
- 1 broccoli (slightly larger)
- 1 sweet potato
- Chickpeas in a jar (350g)
- 1 red onion
- Couscous for four
- 2-3 teaspoons Garam Masala seasoning
- 2 tbsp vegetable margarine (e.g. Alsan)
- 2 teaspoons turmeric
- 400ml coconut milk
- 150ml soy cuisine
Prepare the couscous according to the package instructions with twice the amount of water and let it soak. Add 1 tbsp Alsan and a little salt. Put aside.
Peel the sweet potato and cut into small pieces. Peel onions and cut them into fine pieces. Wash the broccoli and cut into small pieces. Take the tofu out of the package, drain and cut into small pieces. Drain the chickpeas in a colander.
Put 1 tbsp margarine in a large saucepan and fry the tofu in it. Then add the sweet potatoes and fry them too. Add the onions after about 2 minutes. Deglaze everything with the coconut milk. Add salt, garam masala and turmeric (depending on your taste, also some chilli). After a few minutes you can add the broccoli and chickpeas and some soy cuisine to make the sauce creamier. Bring to the boil briefly and serve on a plate with the couscous.
Healthy Facts About This Recipe:
Turmeric is anti-inflammatory, broccoli is high in folate, and the chickpeas are rich in protein. With this dish you are well saturated and get a lot of nutrients.