Moroccan-spiced vegetables with rice and naan
This quick and easy dish is packed full of veg, beans and delicious Moroccan spices.
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
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You will need
- 400g carrots, peeled and sliced into chunky batons
- 500g frozen cauliflower florets
- 1 tablespoon olive oil
- 1 onion, peeled and roughly chopped
- 1 garlic clove, peeled and sliced
- 2 tablespoons harissa paste
- 1 teaspoon chilli powder
- 2 x 400g cartons basics chopped tomatoes
- 2 tablespoons tomato purée
- 1 x 420g tin basics red kidney beans, drained and rinsed
- 500g basics frozen chopped spinach
- 500g basics long grain rice
- 2 x 2 pack plain naan
Recipe Information
Step by step guide to making Moroccan-spiced vegetables with rice and naan
- Cook the carrots and cauliflower in a large pan of boiling water for 5 minutes, then drain and set aside.
- Meanwhile, heat the oil in a large frying pan and cook the onion for 10 minutes until soft, adding the garlic for the last minute. Stir though the harissa paste and chilli powder and cook for a further minute.
- Pour in the tomatoes, tomato purée, kidney beans, carrots and cauliflower, stirring to combine. Add 100ml water and the spinach and leave to cook for 10 minutes over a medium heat.
- Meanwhile, cook the rice and naan following pack instructions.
- After 10 minutes give the spiced veg a final stir, then serve with the rice and naan.
Summary of customer ratings and reviews
Nutritional information for Moroccan-spiced vegetables with rice and naan
Nutritional information for Moroccan-spiced vegetables with rice and naan
Nutrition type | per serving |
---|---|
Calories | 664 kcal |
Total Fat | 13.4g |
Saturated Fat | 1.8g |
Salt | 1.4g |
Sugar | 24.1g |
This recipe is:
- Vegetarian
- No egg products
- No nut products
Here are your recipe ingredients
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69p
69p/kg
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£1.50
£1.67/kg
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£2.80
£1.12/100ml
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99p
99p/kg
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22p
22p/ea
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£1.80
20p/10g
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£1.60
£1.78/kg
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52p
52p/kg
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£1.50
£5.77/kg