Ingredients

• cooked black rice - 3 ¼ cups (800g)
• coconut oil - 1 tbsp.
• medium onion - 1 (chopped)
• garlic cloves - 2 (chopped)
• aubergine - 1 (chopped)
• carrots - 2 (chopped)
• zucchini - 1 (chopped)
• sweet red pepper - 1 (chopped)
• chopped tomatoes - 1 can
• vegetable stock - ⅔ cup (150ml)
• harissa spice blend - 1 tbsp.
• ground coriander - 1 tsp.
• ground cinnamon - 1 tsp.
• ground turmeric - ½ tsp.
• lemon - juice of 1

Preparation Instructions

1. Cook rice according to instructions on packaging. It will take around 35 minutes.

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

3. Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add in the onion and garlic and sauté for 5 minutes, stirring regularly.

4. Next, add in all the other chopped vegetables. Season with salt and pepper, and add in the spices. Toss to combine and cook for another 5 minutes.

5. Add in the chopped tomatoes and vegetable stock, and bring to boil. Reduce the heat, cover and simmer for 20 minutes until vegetables are tender.

6. Stir in the lemon juice and parsley. Taste for any additional seasoning. Serve with a side of black rice and a dollop of yogurt.