Ingredients
- 1 1/2 cup uncooked rice
- 3 cups water
- 1/2 teaspoon turmeric (for rice pot)
- 1/2 teaspoon cumin seeds (for rice pot)
- 2 minced cloves garlic
- 1/2 diced onion (or 1 small onion)
- 1/2 tablespoon olive oil
- 1 diced zucchini
- 1 diced orange bell pepper
- 2 diced stalks celery
- 2 diced tomatoes
- 1 cup cooked black beans (or 1 can)
- 1 teaspoon curry
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ginger
- 1 teaspoon sea salt
- 1/2 cup sunflower seed butter
Directions
- In a medium sized pot add rice, water, 1/2 teaspoon turmeric, 1/2 teaspoon cumin seeds. Bring to a boil. Turn off the heat, leave the lid on and let sit for 10-15 minutes.
- In a large pot heat oil and cook onion until soft. Add garlic and cook for another 2 minutes. Add all spices (curry, coriander, turmeric, cumin, paprika, cayenne, ginger and salt) and cook for 1 minute.
- Add zucchini, bell pepper, celery, tomatoes and beans. Cook until vegetables are tender; 10-15 minutes.
- Add sunflower seed butter into large pot and stir to coat all ingredients. Add cooked rice and stir to fully combine.
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