Marrakesh Vegetable Curry

292 Reviews 14 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
NIBLETS
Recipe by  NIBLETS

“A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
  2. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
  3. Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
  4. Add spinach to pot and cook for 5 more minutes. Serve!

Share It

Reviews (292)

Rate This Recipe
nskiddo21
139

nskiddo21

My mom is moroccan and I always wanted her recipe for what she called her cous cous. I decided to try this recipe just to see if it would come close. This recipe is almost exactly her recipe. I doubled the spices (except the cinamon and salt) and added about 1 tbs of corriander. I eyeballed the olive oil and I added a bit of beef broth to the mixture near the end because I like my curry more runny. You wouldn't want to add the broth in the end if you don't. I sauteed lamb pieces in olive oil and cumin prior to putting in with the veggies. I served over basic cous cous and it's almost exactly her recipe without taking 2 full days to prepare. Thank you so much!

DIVIANA
113

DIVIANA

I think this is one of the best things I have ever eaten in my entire existence. I've made it 4 times in the last month! I despise eggplant, so I added an extra sweet potato and an extra zucchini, and it was fabulous, fabulous, fabulous. I do not add salt, and I used canned low-sodium garbanzo beans to cut back on the sodium. My neighbors smelled this cooking from next door, and ended up staying for dinner. The smell is indescribably intoxicating, not to mention the TASTE! This is definitely a keeper. Yes, you will be chopping until your arms want to fall off, but so what? The end result is worth it, thanks so much for sharing this recipe!!!

sweettabby
103

sweettabby

This was a very hearty, colourful curry. We noticed a few errors in the recipe: The description says carrot-ginger but nowhwere in the ingredient list does it list ginger. In the Directions section, the ingredient cayenne is missing - should be added.

More Reviews

Similar Recipes

Slow Cooker Vegetable Chili
(119)

Slow Cooker Vegetable Chili

Summer Vegetable Ratatouille
(95)

Summer Vegetable Ratatouille

Vegetarian Bean Curry
(78)

Vegetarian Bean Curry

Quick and Easy Vegetable Curry
(73)

Quick and Easy Vegetable Curry

Vegetable Curry
(42)

Vegetable Curry

Vegetable Tagine
(17)

Vegetable Tagine

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 330 cal
  • 17%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 39 g
  • 13%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 874 mg
  • 35%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Summer Vegetable Ratatouille

>

next recipe:

Slow Cooker Vegetable Chili