Marrakesh Vegetable Curry Recipes
MARRAKESH VEGETABLE CURRY
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
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
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
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.
MADRAS VEGETABLE CURRY (VEGETARIAN)
Altho I did not choose this vegetarian dish from the cruise menu, I found it in the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) & see it as a fine example of the great care taken to provide tempting vegetarian choices across all courses for the vegetarians on-board the ship. The recipe intro description stated that "An assortment of distinctive spices makes this Indian vegetable dish dance with tremendous flavor" & it was later suggested that it be served w/cinnamon-flavored cooked rice which I see as an esp appealing option. (Times were not given, so I estimated 20 min for ingredient prep + 20 min cook time). *Enjoy* !
Provided by twissis
Categories One Dish Meal
Time 40m
Yield 6 1-dish meals served w/rice, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
- Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
- Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
- Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
- Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
- NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).
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