Marrakesh vegetable curry

Marrakesh vegetable curry


449 people made this

About this recipe: A vegetable-full curry! Serve this curry over your favourite 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!


Serves: 6 

  • 1 sweet potato or African Yam, peeled and cubed
  • 1 medium aubergine, cubed
  • 1 green pepper, chopped
  • 1 red 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 (400g) tin chickpeas, drained
  • 4 tablespoons blanched almonds
  • 1 courgette, sliced
  • 2 tablespoons sultanas
  • 250ml orange juice
  • 280g spinach

Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

  1. In a large casserole place sweet potato, aubergine, 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 casserole with vegetables in it. Add the chickpeas, almonds, courgette, sultanas and orange juice. Simmer 20 minutes, covered.
  4. Add spinach to pot and cook for 5 more minutes. Serve!

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Reviews (4)


Tasty and filling. We have eaten it several times now and it is becoming a favourite. - 19 Dec 2012


- Rated on - 28 Aug 2016


Made this tonight and tasted absolutely amazing! Whole family loved it. Will definitely make it again. Only had orange and mango so used instead if plain orange juice. - 18 Oct 2013

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