Ever wonder what to do with all those extra vegetables sitting in the fridge at the end of the week? There too limp to eat in a salad and you just hate throwing them out. If this is you follow the recipe below for an amazing Curry recipe that makes enough for leftover lunches.
Everything But the Kitchen Sink Israli Couscous Curry
Makes: 5 servings
Prep Time: 20 mins
Cook Time: 30 mins
- 2 cups dry israeli couscous
- 2 vegetable broth cubes
- 3-4 cups of water
- 2 garlic cloves, chopped
- 1 tsp chopped ginger
- 1/2 yellow onion, chopped
- 1/4 purple onion, chopped
- 4-5 carrots, chopped
- 1 bunch spinach, chopped
- 1 celery stick, chopped
- 1 large tomato, chopped
- 1 cup bean sprouts
- 2 lemons, juiced
- 1/2 cup unsweetened dried coconut
- 3 cups soymilk (or other nut milk)
- 1/4 cup nutritional yeast
- 2 tbsp curry powder
- 1 tsp turmeric
- Pink Himalayan sea salt
* All ingredients are estimates, feel free to use more or less of things depending on what you have in the fridge. Feel free to add more vegetables like potatoes, yams, etc. if you need to use them up
- Prepare israeli couscous by boiling water and vegetable broth cubes. Add israeli couscous and simmer until the couscous is chewy and no longer firm.
- Chop all your vegetables and get them ready to be cooked.
- In a large wok or frying pan, heat on medium-high some oil of your choice (grapeseed or olive oil works best). Add you garlic, ginger, and onions to the hot oil. Stir for 4 mins. Add your carrots to the mixture. Cook for another 4 minutes. Add spinach, celery and tomatoes. Turn heat to medium and cook for 5 minutes.
- Add your nut milk, coconut, nutritional yeast, curry powder and turmeric to the vegetable mixture. Heat for 10 minutes or until carrots become slightly soft.
- Drain israli couscous if there is excess liquid. Pour into vegetable mixture and combine. Add your bean sprounts now and let mixture cook on medium heat for another 5 minutes. Add lemon juice, mix, taste, add salt if needed. Serve hot.