Marrakech Vegetable Curry

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Marrakech Vegetable Curry

Marrakech Vegetable Curry is a traditional Moroccan recipe for a classic highly-spiced stew of sweet potato, aubergine, bell peppers, carrots and chickpeas in an orange-based stock. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Marrakech Vegetable Curry.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+2 hours infusing)

Serves:

Rating:

Tags : Spice Recipes Vegetable Recipes Bean Recipes Morocco Recipes

Ingredients:

1 sweet potato, peeled and cubed
1 medium aubergine (eggplant), cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, cubed
1 onion, chopped
90ml olive oil
3 garlic cloves, minced
1/2 tsp ground turmeric
2 tsp Ras el hanout
1/2 tsp ground cinnamon
2 tsp sea salt
1/2 tsp cayenne pepper
450g cooked chickpeas (garbanzo beans)
2 tbsp blanched almonds
1 courgette (zucchini), sliced
2 tbsp raisins
240ml orange juice
1 tbsp freshly-grated ginger
280g spinach

Method:

Mix the orange juice an ginger and allow to sit in the fridge for 2 hours. Strain, remove the ginger and set aside.

Add half the oil to a heat-proof casserole and use it to fry the sweet potato, aubergine, bell peppers, carrots and onion. Fry over medium heat for about 5 minutes, or until the onion is soft but not coloured.

Meanwhile, add the remaining oil to another pan and use it to gently fry the garlic, turmeric, Ras el hanout, cinnamon, salt and black pepper, frying until the spices are aromatic (about 3 minutes). Immediately tip the spice mixture into the casserole dish and add the chickpeas, almonds, courgette, raisins and spiced orange juice. Bring to a simmer, cover, and cook for 20 minutes.

Serve immediately with rice into which raisins and slivered, toasted, almonds have been stirred.