Moroccan Spiced Veg With Cashews & Black Rice
Nourish your body with this vibrant Moroccan Spiced Veg with Cashews and Black Rice. It's packed with fiber-rich vegetables and antioxidant-loaded black rice to support a healthy gut, while spices like turmeric provide anti-inflammatory benefits for overall wellness.
Avg. Recipe Cost (US)
$12.50
Avg. Recipe Cost (UK)
£7.60
Nutritional Information (approx)
- Calories: 615 kcal
- Protein: 20 g
- Fats: 15 g
- Carbs: 100 g
- Fibre: 12 g
Tags
Dairy Free Vegan Gluten Free Vegetarian Dinner
Ingredients
- cooked black rice - 3 ¼ cups (800g)
- coconut oil - 1 tbsp.
- medium onion - 1 (chopped)
- garlic cloves - 2 (chopped)
- aubergine - 1 (chopped)
- carrots - 2 (chopped)
- zucchini - 1 (chopped)
- sweet red pepper - 1 (chopped)
- chopped tomatoes - 1 can
- vegetable stock - ⅔ cup (150ml)
- harissa spice blend - 1 tbsp.
- ground coriander - 1 tsp.
- ground cinnamon - 1 tsp.
- ground turmeric - ½ tsp.
- lemon - juice of 1
Preparation Instructions
- 1. Cook rice according to instructions on packaging. It will take around 35 minutes.
- 2. In the mean time, prepare all your vegetables, wash and chop them accordingly.
- 3. Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add in the onion and garlic and sauté for 5 minutes, stirring regularly.
- 4. Next, add in all the other chopped vegetables. Season with salt and pepper, and add in the spices. Toss to combine and cook for another 5 minutes.
- 5. Add in the chopped tomatoes and vegetable stock, and bring to boil. Reduce the heat, cover and simmer for 20 minutes until vegetables are tender.
- 6. Stir in the lemon juice and parsley. Taste for any additional seasoning. Serve with a side of black rice and a dollop of yogurt.