VEGETARIAN MILD CURRY COUS COUS

4 Medium sweet potatoes, cubed
4 medium white potatoes (red skin are a good choice), cubed
3 carrots, peeled, chopped, and sliced
3 Tbs. olive oil
1 jumbo yellow onion
1 red bell pepper, cut into inch-long pieces
1/2 lb. mushrooms, quartered
1 medium zucchini squash, slice in half vertically then sliced
1 medium yellow squash, slice in half vertically then sliced
2 large tomatoes, diced
1 large can crushed tomatoes
2 cans chick peas
1/2 c. golden seedless raisins
1/2 c. dark seedless raisins
4 Tbs. PureSpice ® mild curry
2 tsp. PureSpice ® salt

1.Parboil sweet potato, white potato, and carrots until tender crisp. Drain. Set aside. Heat olive oil in a large stockpot. Stir-fry onion until pale golden color.
2. Add red peppers and mushrooms and stir fry until thoroughly heated. Add squash and diced tomatoes; continue to stir fry until heated. Add crushed tomatoes, chickpeas, raisins, and curry paste.
3. Bring to a simmer and add in potato carrot mixture. Add salt and continue simmering for 20-30 minutes. Add a little water if necessary.
4.Serve over or with Cous Cous.

VEGETARIAN MILD CURRY COUS COUS

4 Medium sweet potatoes, cubed
4 medium white potatoes (red skin are a good choice), cubed
3 carrots, peeled, chopped, and sliced
3 Tbs. olive oil
1 jumbo yellow onion
1 red bell pepper, cut into inch-long pieces
1/2 lb. mushrooms, quartered
1 medium zucchini squash, slice in half vertically then sliced
1 medium yellow squash, slice in half vertically then sliced
2 large tomatoes, diced
1 large can crushed tomatoes
2 cans chick peas
1/2 c. golden seedless raisins
1/2 c. dark seedless raisins
4 Tbs. PureSpice ® mild curry
2 tsp. PureSpice ® salt

1.Parboil sweet potato, white potato, and carrots until tender crisp. Drain. Set aside. Heat olive oil in a large stockpot. Stir-fry onion until pale golden color.
2. Add red peppers and mushrooms and stir fry until thoroughly heated. Add squash and diced tomatoes; continue to stir fry until heated. Add crushed tomatoes, chickpeas, raisins, and curry paste.
3. Bring to a simmer and add in potato carrot mixture. Add salt and continue simmering for 20-30 minutes. Add a little water if necessary.
4.Serve over or with Cous Cous.