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Vegetable raisin curry

by Christina Julia

Vegetable raisin curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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 cook
    for 1 minute, stirring constantly. Stir in the vegetables, raisins, salt and
    half 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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