Ingredients:
• In a frying pan, heat the oil and sauté the onion and garlic for a few minutes until soft. Stir in the flour, curry powder and cayenne, and cookfor 1 minute, stirring constantly. Stir in the vegetables, raisins, salt andhalf of the stock. Cover and bring to a boil over a high heat.
• Reduce the heat to low and continue cooking, covered, for 10 minutes, stirring occasionally.
• Bring the remaining stock to the boil in a small saucepan. Stir in the couscous and remove from the heat. Cover
and leave to stand for 5 minutes or until the liquid is absorbed. Fluff the grains with a fork.
• To serve, put the curry on a bed of couscous, sprinkle with the almonds and serve immediately.
- 1 tablespoon vegetable oil
- 1 large onion, coarsely chopped
- 1 teaspoon freshly minced garlic
- 1 tablespoon plain flour
- 2 teaspoons curry powder
- 1⁄4 teaspoon cayenne pepper
- 450g/1lb frozen mixed vegetables
- 100g/4oz raisins
- 1⁄2 teaspoon salt
- 500ml/18fl oz vegetable stock
- 225g/8oz quick-cooking couscous
- 50g/2oz sliced almonds, toasted
• In a frying pan, heat the oil and sauté the onion and garlic for a few minutes until soft. Stir in the flour, curry powder and cayenne, and cookfor 1 minute, stirring constantly. Stir in the vegetables, raisins, salt andhalf of the stock. Cover and bring to a boil over a high heat.
• Reduce the heat to low and continue cooking, covered, for 10 minutes, stirring occasionally.
• Bring the remaining stock to the boil in a small saucepan. Stir in the couscous and remove from the heat. Cover
and leave to stand for 5 minutes or until the liquid is absorbed. Fluff the grains with a fork.
• To serve, put the curry on a bed of couscous, sprinkle with the almonds and serve immediately.
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