Marrakesh Vegetable Curry
We served this with couscous, but it would be every bit as good with rice – or even just plain. It was so delicious that AdventureMan said he wasn’t hungry any longer, but that he couldn’t stop eating it. It is SO good!
Marrakesh Vegetable Curry
Ingredients
• 1 sweet potato, peeled and cubed
• 1 medium eggplant, cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 6 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 3/4 tablespoon sea salt
• 3/4 teaspoon cayenne pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1/4 cup blanched almonds
• 1 zucchini, sliced
• 2 tablespoons raisins
• 1 cup orange juice
• 10 ounces spinach
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!
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orange juice? I would try this recipe this weekend, but I don’t know about the orange juice..
Oh, and since we’re talking about food, I’m trying to cook some of Julia Child’s recipes, and she uses wine in most dishes, do you know what I can use as a replacement?
Delicious! Thanks for sharing…reminded me of meals we’ve shared at Tagine in the souq. :). Dr. J’s comment was the same as AM’s…but with all those delicious veggies it’s easy to justify a second helping.
Yousef, at the Sultan Center, they have actual non-alcoholic wines. They aren’t great, but they help provide the flavor looked for when wine is part of the recipe. Some of my friends use white or red grape juice, some use balsamic vinegars.
The orange juice is necessary. It is a blend of flavors, and we all loved it!
Julia Childs! Wooo HOOOOO, you rock! She is a most amazing woman.
Grammy, you tried it! You liked it! We were astonished at how good it tasted, even with no meat! I am dancing for joy that you liked it!
Neither my son nor my husband like raisins cooked in things, but they both agreed, that this tasted so good that the raisins did not distract them unfavorably. I think the difference is that when you bake raisins, they can get dry and hard, but in a liquid, they swell and absorb the flavors. 🙂
Here I am….printing this recipe off yet again. This may be the 4th time! Every time I serve it to guests they ask for the recipe, so I just hand them the recent printout! A keeper for sure, and “just what the Dr. ordered” for Jim’s vegetarian-almost-vegan lifestyle 🙂 Love it!. I’m pretending it’s just a “little” cooler here today, but Fall has come and it’s time to bust out the curry recipes! Wish you and Adventure Man could come share this time!
Oh! Would have loved to be at your table! It must be a Fall mood – I did the crock pot chicken with a bottle of Catalina dressing, a package of onion soup mix and a can of cranberry sauce with berries in it. So easy, so good 🙂 But that Veg curry has so much body for a Beg dish! You gave me a big grin for today 🙂