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New Delhi Vegetable Curry with Whole Wheat Couscous

Slightly spicy (from the curry powder) and slightly sweet (from the raisins), this dish is loaded with healthy flavor.

4.5 by 3 people
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  • Makes: 4 servings
  • Prep: 30 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high) + 5 to 10 minutes (low or high)

New Delhi Vegetable Curry with Whole Wheat Couscous



  1. In a 4- to 5-quart slow cooker combine sweet potatoes, vegetables, and beans. In a medium bowl stir together broth, curry powder, ginger, garlic, the 1/2 teaspoon salt, and the cayenne pepper. Pour over mixture in cooker.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir spinach, coconut milk, and raisins into cooker. Cover and cook for 5 to 10 minutes more or until spinach is wilted.
  3. Meanwhile, in a small bowl combine couscous and the 1/8 teaspoon salt; pour the boiling water and oil over mixture. Let stand for 5 minutes.
  4. Serve vegetable mixture over couscous. Top each serving with yogurt and cilantro.

Nutrition Facts (New Delhi Vegetable Curry with Whole Wheat Couscous)

    Per serving:
  • 394 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 710 mg sodium,
  • 75 g carb.,
  • 14 g fiber,
  • 17 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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