Marrakesh Vegetable Curry Food

MARRAKESH VEGETABLE CURRY

Marrakesh Vegetable Curry image

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!

Provided by NIBLETS

Categories World Cuisine Recipes African North African Moroccan

Time 50m

Yield 6

Number Of Ingredients 19

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
¾ tablespoon sea salt
¾ teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
¼ cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

Steps:

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
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.
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.
Add spinach to pot and cook for 5 more minutes. Serve!

Nutrition Facts : Calories 330.4 calories, Carbohydrate 39 g, Fat 18 g, Fiber 10.5 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 874.3 mg, Sugar 12.9 g

MARRAKESH VEGETABLE CURRY

Marrakesh Vegetable Curry image

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!

Provided by ElizabethKnicely

Categories Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 garlic cloves, 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 almond
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

Steps:

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and sauté over medium heat for 3 minutes.
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.
Add spinach to pot and cook for 5 more minutes. Serve!

MARRAKESH VEGETABLE CURRY

Marrakesh Vegetable Curry image

I found this delicious Moroccan curry recipe on the Albertsons website, posted by Niblets. I took into account some of the reviews that stated some of the vegetables were uncooked and others were overcooked. So I worked with the recipe a bit, and think the order I cooked everything worked well because all of the vegetables were cooked evenly.

Provided by Northwestgal

Categories Curries

Time 55m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

6 tablespoons olive oil
2 carrots, chopped
1 sweet potato, peeled and cubed
1 cup orange juice
2 tablespoons raisins
1 (15 ounce) can garbanzo beans, drained (chickpeas)
1 medium eggplant, cubed
1 zucchini, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
4 garlic cloves, minced
2 teaspoons ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
1/2 tablespoon sea salt
3/4 teaspoon cayenne pepper
1 teaspoon ginger, freshly grated (I used ground, and it was OK)
1/4 cup blanched almond
10 ounces spinach
couscous (optional) or quinoa (optional)

Steps:

Heat oil to a large Dutch oven over medium heat. Add carrots and sweet potato and cook for 5 minutes.
Add orange juice, raisins and chickpeas, and cook 10 minutes.
Add eggplant, zucchini, both bell peppers, onion and garlic, and cook 10 minutes more.
Add the turmeric, curry powder, cinnamon, sea salt, cayenne, ginger, almonds, and spinach to pot, and cook for 5 more minutes.
Serve over cooked white rice, couscous or quinoa.

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