image of Moroccan Vegetable Curry

Moroccan Vegetable Curry

By Trish

Preparation Time: 15 mins
Cooking Time: 25 mins
Serves: 4
Difficulty: Moderate
Diet: Dairy-free, Vegan

We love this vegetable curry recipe, which is gently spiced with Moroccan flavours. It’s vegan, packed with goodness, and can be made in less than 40 minutes. What’s not to love? Serve with rice or couscous.


Ingredients

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 tsp ground turmeric
  • 3 tbsp curry powder
  • 2 tsp ground cinnamon
  • 1½ tsp cayenne pepper
  • Salt and black pepper
  • 2 small sweet potatoes, peeled and chopped
  • 1 green and 1 red pepper, deseeded and chopped
  • 2 carrots, chopped
  • 3 garlic cloves, crushed
  • 1 x 400g tin of chickpeas, rinsed and drained
  • 1 courgette, sliced 
  • 30g flaked almonds 
  • 2 tbsp raisins
  • 1 litre vegetable stock 
  • 250ml orange juice 
  • 280g spinach 

To serve:

  • Couscous

Method

  1. Heat the olive oil in a large casserole dish over a medium heat and cook the onion, turmeric, curry powder, cinnamon and cayenne with some salt and pepper for 2-3 minutes. 
  2. Add the sweet potatoes, peppers and carrots and cook for 5-6 minutes. Add the garlic and cook for 1-2 minutes longer. 
  3. Stir in the chickpeas, courgette, flaked almonds, raisins, stock and orange juice. Cover with a lid and simmer for 20 minutes. 
  4. Stir in the spinach and cook for 4-5 minutes longer until wilted. Serve with couscous.

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