Moroccan Spiced Veg with Cashews & Black Rice

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 10 mins

Cook: 35 mins

Nutrition per serving:

362 kcals 6g Fats

70g Carbs 10g Protein

  • Gluten Free

  • Vegetarian


  • 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 courgette, 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

  • ½ tsp. ground turmeric

  • juice of 1 lemon

  • handful fresh parsley, chopped

  • handful mint leaves, chopped

  • 4 tbsp. natural yoghurt

  • handful of cashews (to serve)


  1. If necessary cook your black rice according to the cooking instructions

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

  3. Heat 1 tbsp. of coconut oil in a large pan over medium heat

  4. Add in the onion and garlic and sauté for 5 minutes, stirring regularly

  5. Next add in all the other chopped vegetables

  6. Season with salt & pepper, and add in the spices

  7. Toss to combine and cook for another 5 mins

  8. Add in the chopped tomatoes and vegetable stock, and bring to boil

  9. Reduce the heat, cover and simmer for 20 mins until vegetables are tender

  10. Stir in the lemon juice and parsley

  11. Taste for any additional seasoning

  12. Serve with a side of black rice, dollop of yoghurt and handful of cashews

Note: You can use any type of rice for your convenience, taste and cost.

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© 2019 by Jade Mottley.