Vegetable Korma with Pearl Couscous

This is one of those dishes I made a bunch of times and changed the spice ratio then forgot what I did then had to redo it again and again... ahh the results were delicious but not quite right! Then I had curry that was 'eh' so once I found a good curry that made all the difference too! But this, I believe, is the right ratio tho! But hey, feel free to change it to your liking :)

I used pearl couscous but you can do rice, quinoa or whatever you prefer.

Special equipment: Blender or food processor 
Level of difficulty: Baby on the hip is A-OK! Can you say so easy its silly?!
  
Takes 30min or so and will serve about 4 people

• 3 cups of pearl couscous
• 1 can diced tomatoes (I like the one with jalapenos in it, adds a kick), drained
• 1 small white onion, cut into chunks
• 3 Tbs. minced fresh ginger (or powered)
• 2 Tbs. vegetable oil
• 3 tsp. curry powder
• 2 tsp. ground cardamom
• 4 Tbs. golden raisins
• 3-4 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini
• 1 7-oz. can chickpeas, rinsed and drained 
• 1 can coconut milk

1. Cook couscous according to package directions.
2. Puree tomatoes, onion, and ginger to in food processor or blender.
3. Heat oil in saucepan over medium heat. Add curry and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato puree and raisins. Simmer 2 minutes, or until sauce thickens slightly.
4. Stir in frozen vegetables; chickpeas, if using; and coconut milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender. Serve over couscous.