Mutton Curry with Malabar Parotta
Main Course |
Cook Time: 100 Mins
Vegetable Tagine with Couscous and Whole Wheat Parotta
Indulge in the aromatic Vegetable Tagine with Couscous along with the goodness of Soorya’s Whole Wheat Parotta for a delicious and nutritious dining experience.
Ingredients
Soorya Whole Wheat Parotta
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 cup carrots, peeled and diced
1 cup bell peppers, diced
1 cup zucchini, diced
1 cup eggplant, diced
Directions
To prepare the vegetable tagine, in a large tagine or deep skillet, heat olive oil over medium heat.
Add chopped onion and sauté until translucent.
Add minced garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, paprika, and cayenne pepper. Sauté for about 1 minute until fragrant.
Add diced carrots, bell peppers, zucchini, and eggplant. Cook for a few minutes until slightly softened.
Add drained chickpeas and diced tomatoes with their juices. Mix well.
Pour in vegetable broth or water. Season with salt and pepper to taste.
Cover the tagine or skillet and let the vegetables simmer over low heat for about 20-25 minutes, or until the vegetables are tender and the flavors are well combined.
To prepare the couscous, in a separate pot, bring vegetable broth or water to a boil.
Stir in couscous, olive oil, and salt. Remove from heat, cover, and let it sit for about 5 minutes.
Fluff the couscous with a fork to separate the grains.
Heat the packet of Soorya Whole Wheat Parotta in a stove-top.
Serve the Vegetable Tagine over a bed of fluffy couscous. Garnish with chopped fresh cilantro. Tear off pieces of Soorya Whole Wheat Parotta and enjoy them with the flavorful tagine and couscous.
