• olive oil

  • 3 garlic cloves, crushed

  • a good knob of ginger, grated

  • 1 large onion, chopped

  • 1 heaped tspn ground cumin

  • 1 heaped tspn ground turmeric

  • 1 heaped tspn ground coriander

  • 1-2 tspn sambel oelek (or harissa)

  • 1 small cauliflower, cut into florets

  • 2-3 Japanese eggplant, sliced

  • 1 large sweet potato, cut into chunks

  • 3 cups vegetable stock

  • 1 can diced tomatoes, drained a little

  • sea salt & freshly ground pepper

  • 1 can chickpeas, drained & rinsed

  • 1 cup instant couscous

  • 2-3 tbsp chopped fresh coriander

  • ¼ cup plain yoghurt


  • 1.

    Heat a little oil in a heavy-bottomed pot and gently saute garlic, ginger and onion until tender.

  • 2.

    Add the spices and sambel, and briefly stir to toast.

  • 3.

    Then add cauliflower, eggplant and sweet potato. Toss to coat well.

  • 4.

    Add stock, tomatoes and seasonings. Stir and bring to the boil. Turn heat down and gently cook for 15-20 mins until vegies are tender.

  • 5.

    Then add chickpeas, stir well and cook for 3-4 mins.

  • 6.

    Turn off the heat, stir in couscous, cover and set aside for 5 mins. Then taste for seasoning and fluff up with a fork.

  • 7.

    Stir through 1-2 tbsp coriander and serve with small dollops of yoghurt and a sprinkling of coriander on top.

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Posted by PaulineReport
I used Polenta instead of couscous and it was wonderful!