Ingredients
- 4 cups of your favorite mixed vegetables, cut into pieces
I picked these veggies: 2 zucchinis, 8oz. green beans, 1 red bell pepper, 1 small carrot, 1 cup portabella mushrooms, 2 celery stalks,
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 cup roasted cashews
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 tablespoon chili paste, I use Harissa chili paste
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- 3 tablespoons low sodium soy sauce
- a pinch of salt to taste
Instructions
- In a small bowl, combine the chili paste, honey, soy sauce, and rice vinegar, stir until well combined. Set aside.
- Heat a pan with oil, saute garlic and onion. Add smoked paprika, cumin, turmeric, a pinch of salt to taste, stir to mix. Add all the vegetables, stir, cook for 2 minutes or until tender.
- Add the chili paste mixture, stir, simmer for a minute. Remove from the heat, serve immediately. Option: serve with quinoa or brown rice.