Today I have a flavourful bowl of hearty goodness.  Curried black beans served with mixed roast veg, tangy beetroot slices along side some baby lettuce. All this beautiful stacked on turmeric whole-wheat couscous (uh! I’m in heaven )😇 👩‍🍳 

Roast Vegetables 

  • 1 – 2 sweet potatoes 
  • 1/2 small butternut 
  • 1 medium red pepper (de-seeded). 
  • 2-3 courgettes 
  • 1 small head broccoli 
  • Olive oil 
  • 1 tsp (5ml) cumin powder 
  • 1 tsp (5ml) coriander powder 
  • 1 tsp (5ml) garlic power 
  • 1 tsp (5ml) onion powder 
  • 1 tsp (5ml) chilli powder
  • 1  1/2 tsp salt
  • 1 sprig rosemary (remove stem and chop finely)
  • Few sprigs thyme (remove stem) 
  • Let’s cook 🙂

Preheat oven at 200 C 

Wash and chop up all the vegetable into chunky small pieces.  Place vegetables into an oven dish.  

Sprinkle some oil onto the veggies.  

Add all the spices and herbs –  give it a good mix.  

Bake for 45mins – 60 mins or until well-done.  

When vegetables are baked through, turn off the oven.  

Beetroot slices 

2-3 small beetroots

Vinegar 

Salt 

Boil beetroots in water until soft.

When cool, slice and season with salt and vinegar.  Keep aside.  

While the vegetables are baking start with the black bean dish. 

Curried Black Bean 

  • 1 cup (250ml) black beans boiled until soft.  Drain beans.  (Keep some of the liquid  aside that you boiled the the beans in)
  • A glug of olive oil 
  • 1 small red onion finely sliced 
  • 3 cloves garlic (minced or grated)
  • 3 bay leaves 
  • 1 1/2 tsp (5ml+2.5ml) cumin powder 
  • 1 tsp (5ml) coriander powder 
  • 1 tbsp (15ml) mild chilli powder or paprika powder 
  • 1 medium tomato diced 
  • 1 tsp (5ml) Salt ( add more or less) 

Let’s Cook 🙂

Heat oil in a pot 

Toss in onions and cook for a minute.  

Add garlic – cook for a few seconds.

Toss in the bay leaves, cumin powder, coriander powder and chilli/paprika powder.  Give this a quick stir.  

Throw in the tomatoes – give it a quick mix incorporating all the spices.  Add a bit of water about 30ml to deglaze and cook until tomatoes are melted 5-8 minutes 

Add the beans along with 1 1/4 cups of the boiling bean liquid.  Bring this to a boil then simmer until the gravy thickens (10-12mins) adjust water quantity if need be.  

Once cooked turn off heat.  

Turmeric Couscous 

  • 1 1/2 cups (250ml+125ml) whole-wheat cous cous
  • 1/4 tsp turmeric powder 
  • 1 tsp (5ml) vegan vegetable stock powder 
  • 750ml boiling water 

Let’s Cook 🙂

In a big glass bowl.  Add cous cous, turmeric powder, vegetable stock and boiling water.  Give it a quick stir.  Cover with cling wrap.  Let this sit for a while until water is absorbed.  

Serving suggestion:  

Spoon couscous into a bowl.  

Then spoon in black bean curry, roast vegetables, beetroot and lettuce leaves all next to each other in the bowl.  Enjoy 😁