Curried cous cous isn’t something that you see everyday however I think cous cous makes a perfect base to spices as it is a blank canvas that absorbs up flavours and holds them well. You could use rice to make this gluten free or if you have rice in the cupboard instead.
Peaches have been in abundance in the supermarket and I really wanted to try using them in a savoury dish. I decided curry would be great because they would provide a fresh sweetness to contrast with the spices, a little like the function of mango chutney. I simply grilled them without adding any oil or added flavouring and they were perfect!!
I don’t have much of a sweet tooth (something documented on this blog well and evident by my lack of puddings to offer) so adding the mango chutney dressing was something I really debated for…with myself…for awhile.
The thing is, the dressing tastes soo good and really brings out a whole other level of flavour in the peaches. But it does sweeten the whole dish which is why I added red chillis and spinach to balance it out. With the heat of the raw chilli and the earthiness of the spinach I felt this was a really nicely balanced dinner.
I served this as seen in the photos on one day and then with some broccoli and some leftover Channa masala the next day and it was delicious!
1 Stick Celery
1 Carrot5 Cauliflower Florets
1 Garlic Clove
1 Inch Ginger
1 tblspn Curry Powder
1 tspn Turmeric
1 tspn Ground Coriander
1 Cup Cous Cous
2.5 Cups Boiling Water or Vegetable Stock
Large handfuls of Spinach
1 Red Chilli
Sunflower oil for frying
To prepare your vegetables: Finely dice your onion, slice the celery, grate the carrot, finely chop the cauliflower, crush the garlic and peel and chop the ginger.
In a bowl add the cous cous and the freshly boiled water or stock and cover with a plate or lid and leave to cook.
In a pan drizzle a little oil and fry the onion, celery, carrot and cauliflower for 6-8 minutes on a medium heat.
Add the garlic, ginger and spices and cook for a further 2 minutes.
Fluff up the cous cous by running a fork through it, it should have absorbed all water now and be soft to touch. Tip the cooked cous cous and raw spinach into the pan and stir through the veg and spices. Season to taste.
Slice the peaches into quarters and take the stone out. Place them under a hot grill or onto a griddle pan until nicely browned (around 8 mins).
To make the dressing put 2 tblspn mango chutney into a bowl with a splash of boiling water to loosen and stir.
Serve the cous cous in big bowls topped with the peaches, dressing and thin slices of red chilli.
What is your favourite way to eat peaches? Do you like fruits in savoury dishes?
I’ve taken this dish along to the Virtual Vegan Linky Potluck! See the other gresat recipes shared here