Savoury Tomatoes with Cous Cous

Heena Modi

Vegan tomato curry

This is a quick, healthy and light meal which is full of flavour.

  1. 8 tomatoes
  2. 1 finger chilli
  3. 1/2 teaspoon of Rye/Mustard Seeds
  4. 1/4 teaspoon of Jiru/Cumin Seeds
  5. 1/2 teaspoon of coconut oil, olive oil, sunflower oil or rapeseed/canola oil
  6. Salt to taste
  7. 1 pinch of turmeric
  8. 2/3 teaspoon of ground coriander powder
  9. 1 handful of freshly chopped coriander
  10. For the cous cous
  11. 1/2 a cup (125ml) of cous cous
  12. Vegan stock
  13. Olive oil
  14. Water
  15. Salt
  16. Pepper

This recipe serves 2

How to make the savoury tomatoes:

  • Chop the tomatoes
  • Chop the chilli – amount determined by your love of spice!
  • Put the coconut oil in a pan
  • When it warms up, add the Rye and Jiru and put the lid on the pan
  • When it pops, add the chillies and cover the pan again
  • After about 15 seconds, add the chopped tomatoes
  • Add the salt, turmeric and ground coriander powder
  • Let it cook
  • When it’s as soft as you’d like add the coriander – this is usually after 5 minutes for me

How to make for the cous cous:

  • Boil the kettle
  • Put the cous cous in a bowl
  • Crumble the stock on to the cous cous ensuring there are no lumps
  • Mix it up
  • Drizzle some olive oil on it
  • Add water so that the level of water reaches about 1cm above the cous cous
  • Add some freshly ground salt and pepper
  • Stir a little
  • Cover the bowl with a plate and leave it for about 3 minutes
  • The water should be absorbed and the cous cous will be ready

Serving: Put the cous cous in a little bowl and turn it upside down to present the cous cous as shown in the photo.

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