200 g couscous – prepare according to instructions

200 g mushrooms – sliced
1 courgette – cut into slices
1/2 red pepper – cut into strips
1 red onion – diced
2 cloves garlic – diced
80-100 g broccoli – small florets blanched ( can also be frozen vegetables)
80-100 g frozen green beans
150 g frozen peas
400 ml vegetable stock
1 can (400 ml) coconut milk
4 tsp curry
1/2-1 tsp turmeric
1/2 -1 tsp red curry paste
pinch of sugar
Salt, pepper, cumin
Coconut oil for frying
Optional harissa

Fry the onions and garlic with a pinch of sugar in oil until translucent. Add the mushroom, courgette
and peppers and fry them as well.
Sprinkle with curry and turmeric and stir-fry briefly.
Deglaze with stock and coconut milk and bring to the boil briefly.
Stir in the broccoli, beans and peas, season well and simmer with the lid on for about
for about 10-15 minutes.

In the meantime, prepare the couscous according to the instructions.

Serve the vegetable curry with the couscous separately or as a stew.
mix everything together.

I’ve always loved couscous and a dab of harissa is a must.