Vegetable Curry with Couscous

If you have never had curry before you have to try this! We had it for dinner and oh my goodness, it was delicious. Both of us even have lunch for tomorrow - yay. :)

Did I mention it was a very quick and easy meal to put together. Oh, yes it is.

It is yummy.

Ingredients

• 1 tbsp coconut oil
• 1 medium green bell pepper, cut into thin strips (you can use any color you would like)
• 1/4 cup of chicken stock
• 1 tbsp curry power
• 1 bag (lb) of frozen broccoli and cauliflower
• 1/2 cup raisins
• 1 tsp salt

Directions

• Heat oil over medium heat and cook bell pepper until tender. 
• Stir in curry powder, broth, salt, and vegetables. Heat to boiling and boil for 4-5 minutes stirring frequently. 
• Stir in raisins and serve over couscous. 

Menu Plan Recipe: Southwest Fettuccine Bowl

One day out of the week I try to plan a vegetarian meal so we do not use as much meat. I think it really saves on meat a lot throughout the month. Of course I wish we could do more, but my lovely husband has to have his meat. You know how men can be. :)

Overall this dish is so easy to  make and you can put anything you have on hand in it. My kinda dishes!

This recipe is on meal plan week 3 for Thursday, June 20th. Click HERE to check it out.

Ingredients

8 oz fettuccine noodles

1 cup of salsa

1/3 cup of frozen corn

1-15 oz can of black beans, rinsed and drained

1/4 cup of water

2 tbsp hot sauce

1 tsp ground cumin

1/4 cup of fresh cilantro, for garnish

Swiss Chard, chopped (check out my garden harvest)

Directions

Cook and drain fettuccine noodles. 

Mix the remaining ingredients in a saucepan except the cilantro. Cook over medium heat for 4-6 minutes.

Divide fettuccine into bowls and top with 3/4 cup of the sauce mixture. 

Garnish with cilantro. 

Enjoy!!