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
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Recipe Information

Step by step guide to making Moroccan-spiced vegetables with rice and naan

  1. Cook the carrots and cauliflower in a large pan of boiling water for 5 minutes, then drain and set aside.
  2. 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.
  3. 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.
  4. Meanwhile, cook the rice and naan following pack instructions.
  5. After 10 minutes give the spiced veg a final stir, then serve with the rice and naan.

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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

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