Moroccan Stew with Coconut Rice

shutterstock_moroccanveganstew Vegetable stir-fry with Coconut Rice

I love the rich and clean flavors of cinnamon, turmeric and cumin.

They not only taste amazing, but these herbs are incredible immune-boosters.

Paired with coconut rice, this meal is wonderful and a treat for your family.

Ingredients for stew:

1 tsp coconut oil

1 onion, diced,

2 garlic cloves, minced

2 tsp fresh turmeric, minced

1 tsp ground cinnamon

1/2 tsp cumin seeds, freshly ground

3 c canned, diced tomatoes

2 cans red beans, drained and rinsed

1 can black beans, drained and rinsed

Directions:

Heat coconut oil in soup pan; add garlic, ginger, turmeric and saute for 3 minutes. Add ground cumin and coriander, and cook for another 2 minutes, stirring constantly. Add remaining ingredients. Season with salt and pepper according to taste.

Simmer for 20-30 minutes, or until beans are tener.

Serve up top coconut rice.

Coconut Rice Ingredients:

2 cups wild rice, or brown rice

2 cups filtered water

1 c coconut milk, unsweetened, stirred well to include the coconut fat

Directions:

Heat water and coconut milk on stove, bring to a rolling boil; stir in wild rice, and reduce heat to low; let cook for 10-12 minutes, until rice is soft and fluffy; stirring occasionally.

Remove from heat and plate; then top with morrocan stew and enjoy!

Optional: Serve with arugula salad instead of rice:

Ingredients:

3 c Fresh organic arugala

1/4 red onion, diced

1 c cherry tomatoes, halved

1/4 c fresh squeezed lemon juice

Toss arugula, onions and cherry tomatoes. Then mix in 1/4 fresh lemon juice. Season with sea salt and black pepper. Serve along side morrocan stew.

Enjoy!

Live Life Optimally,

Kristie