I was very nervous about this recipe but it was actually very good and filling. Very easy to make with the help of a food processor. This is a modified version from allrecipes.com.

This is a McDougall friendly recipe (i.e. vegan, low-fat)

Prep time: 15 mins; Cook time: 45; Ready in 1 hour

Serves: 8

Ingredients

• 1 onion, diced
• 2 cans (14.5 oz) vegetable broth (or water)
• 2 carrots, sliced
• 2 large potatoes (or 4 small), peeled and sliced
• 1 sweet potato, sliced
• 1 cup cauliflower, chopped
• 1 bell pepper, sliced
• 1 can garbanzo beans, drained
• 1 (15) oz can tomato sauce
• 1/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 pinch curry powder
• 3 cups cooked couscous

Directions

1. In a large saucepan heat a few tablespoons of veggie broth over medium heat. Saute onions until tender – about 3 minutes.
2. Add sliced veggies and remaining vegetable broth. Bring to boil then simmer until cooked (about 30 minutes)
3. Stir in garbanzo beans, tomato sauce and spices. Simmer until heated through (15-20 minutes)
4. While the veggies are simmering cook the couscous according to package directions.
5. Serve veggie mixture over couscous and enjoy

Nutritional Info: Calories: 244; Fat: .9g; Carbs: 52g; Fiber: 7g; Protein: 7.6g

NOTE: This can be gluten-free by substituting rice for the couscous.

Technorati : indian vegan recipe, low fat vegan, vegan recipes