Vegetable Freekeh with Goat Cheese

3 cups cooked wholegrain freekeh*
2 T. olive oil
½ cup chopped onion
2 cloves minced garlic
4 cubed sweet potatoes
3 carrots cut in slices
2 zucchini shredded
1 tsp paprika
1 tsp curry powder
½ tsp turmeric
1 can 15 oz chopped tomatoes
½ cup water
1 tsp chopped scallion
1 cup crumbled goat cheese
1. In large skillet over medium heat, sauté onion and garlic in olive oil till translucent.
2. Add potatoes and carrots. Sauté 5 minutes.
3. Add squash, paprika, curry powder, turmeric and a pinch of cinnamon. Stir till spices meld together about 2 minutes.
3. Add tomatoes and water. Bring to a boil then reduce to a simmer. Cover and cook for 10 minutes. Take cover off and cook for an additional 15 minutes.
4. Pour mixture over cooked Freekeh and sprinkle goat cheese over the top and serve.
* 1/3 cup of freekeh is needed for 1 cup of cooked