Curried Couscous with Roasted Vegetables, Peach Chutney, and Cilantro Yogurt

Curried Couscous with Roasted Vegetables, Peach Chutney, and Cilantro Yogurt
Photo by Pornchai Mittongtare

Ingredients

  • Peach Chutney
  • 1 ¼ pounds medium zucchini
  • 2 cups plain couscous
  • ½ cup plain whole-milk yogurt
  • ½ cup roasted salted cashews
  • 3 large red bell peppers
  • ¼ cup dried currants
  • + 11 more ingredients
    • ¾ teaspoon salt
    • 3 cups fresh cilantro leaves
    • 2 1-pound eggplants
    • ½ cup sour cream
    • 6 tablespoons corn oil
    • 3 cups water
    • 1 medium onion
    • 1 tablespoon fresh lime juice
    • 1 tablespoon curry powder
    • 2 tablespoons corn oil
    • Nonstick vegetable oil spray

Combine cilantro, lime juice, and salt in processor; blend to coarse puree. Transfer to medium bowl; mix in yogurt and sour cream. Season with pepper. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Mound eggplant cubes on 1 shee...

View full recipe at Epicurious

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