Marrakesh vegetable curry

    1 hour

    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!

    458 people made this

    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 in English (358)


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


    Great recipe  -  19 May 2017


    Excellent recipe-most of the family are vegetarian but for those meat eaters I added lamb-rave reviews all round. I appreciate recipes that enable me to make one main thing that I can adjust to meet all the family needs-Thank you for this-will definitely be making this again.  -  12 May 2017

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