Recipe - Moroccan Spiced Veg With Cashews & Black Rice

NUTRITION DETAILS

Serves: 4

Prep: 10 mins

Cook: 35 mins

NUTRITION PER SERVING

362 Kcals 6g Fats

70g Carbs 10g Protein

WHAT YOU NEED​​​

• 1.8 lbs. (800g) cooked black rice

• 1 tbsp. coconut oil

• 1 medium onion, chopped

• 2 garlic cloves, chopped

• 1 aubergine, chopped

• 2 carrots, chopped

• 1 zucchini, chopped

• 1 sweet red pepper, chopped

• 1 can chopped tomatoes

• 2/3 cup (150ml) vegetable stock

• 1 tbsp. harissa spice blend

• 1 tsp. ground coriander

• 1 tsp. ground cinnamon

• 1⁄2 tsp. ground turmeric juice of 1 lemon

• handful fresh parsley, chopped

• handful mint leaves, chopped

• 4 tbsp. natural yogurt

WHAT YOU NEED TO DO

• Cook rice according to instructions on packaging. It will take around 35 mins.

• In the meantime, prepare all your vegetables, wash and chop them accordingly.

• Heat 1 tbsp. of coconut oil in a large pan over medium heat. Add in the onion and garlic and sauté for 5 minutes, stirring regularly.

• Next add in all the other chopped vegetables. Season with salt & pepper, and add in the spices. Toss to combine and cook for another 5 mins.

• Add in the chopped tomatoes and vegetable stock, and bring to boil. Reduce the heat, cover and simmer for 20 mins until vegetables are tender.

• Stir in the lemon juice and parsley. Taste for any additional seasoning. Serve with a side of black rice and a dollop of yogurt.

Jonny

+971502904856

jonny@jonnyparrfitness.com

INTERESTED IN WORKING WITH JONNY WHERE HE'LL PROVIDE YOU WITH YOUR OWN PERSONAL RECIPES AND WORKOUTS? IF SO, CLICK HERE TO BOOK A FREE CALL CONSULTATION WITH HIM

#recipes #food #nutrition