Vegetable Raisin Curry With Couscous

Recipe Ingredients

1/4 cup	23g / 0.8oz	Sliced almonds
		Saute liquid of choice
1		Onion (large)
1 teaspoon	5ml	Bottled minced garlic
1 tablespoon	15ml	All purpose flour
2 teaspoons	10ml	Curry powder
1/4 teaspoon	1.3ml	Cayenne pepper
1		Frozen mixed vegetable medley
1/3 cup	53g / 1.9oz	Dark or golden raisins
1/2 teaspoon	2.5ml	Salt - (depending on stock)
2 1/2 cups	592ml	Stock of choice - divided
1 cup	237ml	Couscous - uncooked

Recipe Instructions

Heat oven or toaster oven to 350F. Place almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Coarsely chop onion. Cook onion and garlic in saute liquid. Stir in flour, curry powder, and cayenne pepper and cook for 30 seconds, stirring constantly. Stir in vegetables, raisins, salt and 1 cup of the broth. Cover and bring to a boil over high heat.

Reduce heat to low and continue cooking, covered, for 10 minutes, stirring occasionally. While the curry is cooking, bring the remaining 1 1/2 cups broth to a boil in a small saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 min. or until liquid is absorbed. Fluff with a fork. Serve vegetable curry over couscous and sprinkle with almonds. Note: The Chicken Style Seasoning posted by Michelle Dick a while back is an excellent stock for this recipe.

Source:
"Vegetarian Wonders from Gujarat" by Aroona Reejhsinghani

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