Madras Curry with Couscous

Named for a 17th century port city in India, this savory dish is easy to make but hard to beat. You can kick this meal up an awesome notch by adding diced, pan seared tofu or chicken.

Ingredients:

1 tablespoon of Coconut Oil 

1 small White Onion, finely chopped

1 Red Bell Pepper, finely chopped
1 tablespoon of minced Garlic

1 can of organic Diced Tomatoes
1 small can of organic Tomato Paste
1/2 teaspoon of Sea Salt
1 tablespoon of Curry Powder - I make my own from scratch. The recipe for it can be found here on my blog in the March recipes section. I find it's much more flavorful than store-bought varieties and I can control the spice intensity. 
1 teaspoon of Cumin Seeds (or 1/2 tsp of ground Cumin)
1/2 teaspoon of ground Black Pepper
1/2 teaspoon of Cayenne powder
1 pinch of Cardamom - This spice is rarely used in savory dishes but I find it wakes up the sweetness of the tomatoes. 
2 cups of Couscous, prepared according to the package directions

Directions:

In a medium saucepan, over medium heat, melt the coconut oil and saute the onions, peppers, and garlic. Once the onions are clear in color, add the diced tomatoes and then the tomato paste. Work in the salt. Now add all the remaining spices, and allow to simmer gently while you prepare the couscous. Once the couscous is ready to serve, the Madras will be too.

Makes 4 servings.

This meal is:
- Gluten-Free
- Vegan
- Dairy-Free