Curry Vegetable Couscous with Cashews

This is another one of those meals that came together coincidentally.  After I scoured the pantry and fridge for a few minutes, I created my own little Top Chef challenge and came up with this.

 

Curry Vegetable Couscous [vegan, gluten free option]

Ingredients:

• 1 cup (uncooked) couscous (I used Lundberg Farms’ GF brown rice couscous)
• spinach
• tomatoes
• 1/4 cup plain almond milk
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp onion powder
• pinch of each cumin, turmeric, paprika, dried ginger
• 1/2 cup roasted cashews

Directions:

Cook couscous according to instructions.  I used water, but you could use vegetable broth as well.

Add spinach and chopped tomatoes to a large serving bowl.  The amount is up to you.  I used half a bag of spinach (I think it was a 1 lb. bag?) and 8 large cherry tomatoes. 

Once the couscous is done cooking, add it to the spinach and tomatoes and toss it throughout so the spinach wilts a bit and the tomato insides give off a bit of juice.

In a separate bowl combine the almond milk and spices.  Then pour over the couscous and mix until everything is coated in yummy curry sauce.

Finally add the nuts and serve.

 

Voila!

 

Notes:

I think tempeh, tofu, or garbanzo beans would be lovely additions.  It may require an increase in almond milk and spices though. 

Any nut will do – peanuts, almonds, etc.  I left them whole, but you can crush them too. 

I was really pleased with this dish.  Usually I go the sweet route with curry dishes, adding in apples, raisins and coconut, but this was a great veggie packed alternative.  Plus it used hippie household staples, like spinach and tomatoes.  These are things I always always always have on hand.

 

It makes good leftovers too.  Although after both Kyle and I had our way with it, there was only a tiny bit left.