Q.E.D.: Vegetable Curry with Couscous

Spring produce is appearing in our local grocery store, which makes me so happy. Spring and summer are the best seasons for cooking because you have such an amazing selection of produce to choose from. It might also be the case that because winter was so hard this year, any sign of spring brings me joy!

Notes: I used to make vegetable curry a lot and for some reason it's fallen out of the rotation. I'm not really sure why.

This one is on the cusp of Q.E.D. because it's right at 30 minutes. But you can do it!

I bought a box of couscous that was on sale a few weeks ago. When I planned to make curry, I thought: why not use couscous instead of rice? Better yet, since couscous absorbs liquid so easily, this dish can become a one-pot wonder.

Ingredients:
1 box of couscous
1/2 a medium-sized zucchini
1 small broccoli crown
1 small yam or sweet potato, peeled
3 tablespoons curry powder
1 13-15 oz. can of unsweetened coconut milk
2-3 garlic cloves
1 inch piece of fresh ginger
1 small bunch of fresh basil
Salt
3 tablespoons butter or coconut oil

Directions:

Dice the zucchini and the yam, and cut the broccoli into florets. Mince the garlic and ginger and slice the basil.

Heat the butter or oil on medium-high until it melts. Add the basil, garlic, ginger, salt, and curry powder and stir until fragrant. Add in the yam and cook for about a minute. Add in the coconut milk. Let the mixture cook for about 3 minutes.

Add in the broccoli florets and cook for about 5 more minutes. Then add the zucchini and cook for about 3 more minutes.

Bring the mixture to a boil and stir in the couscous. Cover, remove from heat, and let stand for 5 minutes. When 5 minutes is up, stir to make sure the couscous is cooked. If it's not, let it sit for another 2 minutes. Enjoy!