Apricot Tomato Stir fry

Servings: 4-6

This recipe is a delicious one-pot meal filled with a variety of wonderful antioxidants!

 

 Ingredients

 

1 Tbsp Canola Oil

1 yellow onion, sliced

1 Tbsp minced garlic

1 Tbsp minced ginger

1 Tbsp ground turmeric

1 tsp ground nutmeg

1 tsp ground cinnamon

1 cup organic, low sodium vegetable broth

1 cup dried apricots, chopped into halves or quarters

1 can (14 oz) garbanzo beans, rinsed (or any other preferred bean)

1 cup diced tomatoes

2-3 cups of a prepared grain

½ cup cashews, chopped

 Directions

 

1.      Place oil in a large pot and set heat to medium. Allow a couple minutes for oil to heat. 

2.      Add onions, garlic, and ginger. Sauté for about 3 minutes.

3.      Add turmeric, nutmeg and  cinnamon, stirring constantly, added small amounts of vegetable broth as needed to prevent the spices from sticking to the pot.

4.      Add vegetable broth to the saucepan.  Simmer mixture for 3 minutes, stirring every minute or so.

5.      Add apricots, beans, and tomatoes.  Bring to a simmer again, cover, and switch to low heat.  Allow to gently cook for about 10 minutes, for flavor to develop.

6.      Serve over a whole grain, such as quinoa, brown rice, or lentils.

7.      Top with cashews.  Serve immediately.

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Comments

[Susie]

We made this recipe last night...it was delicious! Thanks for sharing it.