dinner · lunch · Moroccan-inspired
Cinnamon Cumin Black Bean & Bell Pepper Curry over Farro
A warming curry with black bean, bell pepper, and a cinnamon cumin finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups black bean, drained and rinsed
- 3 cups bell pepper, sliced
- 1 tbsp olive oil
- ½ tsp salt
- 1 tsp cumin
- ½ tsp cinnamon
- 2 tbsp lemon juice
- 1½ cups coconut milk
- ¾ cups vegetable broth
- 3 cups farro
Equipment
Large skillet
How to make it
- 1
Heat the olive oil in a large skillet; cook the black bean and bell pepper with salt for 5 minutes.
- 2
Stir in the cumin, cinnamon, lemon juice, coconut milk, and vegetable broth; simmer gently. Cook until the black bean is hot and the vegetables are tender.
- 3
Spoon the curry over the farro and serve hot.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.
