Speedy Cauli & Squash Madras Curry
over Pearl Couscous with Edamame
Cooking time
20 minutes
Servings
4
Calories
460 /serving
Prepare for a real nibble fest: each serving is lined with edamame beans and couscous pearls, conveniently boiled together in one pot. Over top, there’s a rich veggie curry highlighting an Indian spice blend that’s one of our all-time family favourites.
We will send you:
- 200g Cauliflower florets
- 1 Scallion
- 300g Diced butternut squash
- 150g Edamame (or green peas)
- 330g Multicoloured pearl couscous
- 300ml Tomato sauce
- 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard seeds, black peppercorn, turmeric, dried fenugreek leaves)
Contains: Mustard • Soy • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
7 g
Saturated Fat
1 g
Sodium
520 mg
Total Carb
79 g
Sugars
10 g
Protein
19 g
Fibre
7 g
Preparation
Boil the couscous & edamame
- Bring a large pot of salted water to a boil.
- Add the couscous; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- In the last 2 min., add the edamame.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent clumping; season with S&P.
Mise en place
- Meanwhile, halve the cauliflower if large.
- Thinly slice the scallion crosswise.
Make the curry
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the cauliflower, squash, spices and S&P. Sauté, 4 to 5 min., until beginning to brown.
- Add the tomato sauce and 1 cup water; bring to a boil.
- Reduce to a simmer and cook, partially covered, stirring occasionally, 4 to 5 min., until the vegetables are tender.
Plate your dish
- Divide the couscous between your bowls.
- Top with the curry.
- Garnish with the scallion. Bon appétit!
