Here’s the next instalment of our “5 Minute Dinner” series. We love showing just how easy a dinner can be, not to mention cheap too! Give it a try and feel free to throw whatever veg you have into the mix and make it your own.

INGREDIENTS

  • 200g wholemeal couscous
  • Pinch of salt
  • tbsp oil
  • 2 cloves garlic
  • 1 thumb size piece of ginger
  • 4 scallions
  • head of broccoli
  • 1 red chilli
  • 1 courgette
  • 1 pepper
  • 1 full can of coconut milk
  • 3 tbsp almond butter
  • 2tbsp tamari
  • 150ml water
  • 1 tbsp maple syrup
  • 2 tbsp curry powder
  • A handful of sugarsnap peas
  • (any fast cooking veg will work here!)

INSTRUCTIONS

  • Boil the kettle
  • Grab your couscous and pour it into a pot
  • Add in a pinch of salt and tbsp of oil – mix through
  • Cover the couscous in the boiling water and leave ont he hob to continue to simmer
  • Pour some oil into a wok on a high heat
  • Chop the ginger, garlic and scallions finely and throw into into the wok
  • Stir continuously
  • Break off the broccoli florets and chop in half
  • Chop up the chilli, courgette, pepper and add it to the mix
  • Pour in a full can of coconut milk and add in the almond butter and tamari (keep stirring)
  • Next add in the water (to reduce thickness), followed by the curry powder
  • Finally add in the maple syrup to balance the heat of the chilli and curry powder!
  • Roughly chop your sugarsnap peas and pop into the curry
  • Add roughly chopped coriander over the courscous and curry to serve
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