Marrakesh Vegetable Curry Recipe
This curry is full of veggies: sweet potato, eggplant, spinach, zucchini, red and green bell peppers, carrots, and onion. It's mixed with blanched almonds, chickpeas, raisins, and spices. Serve with brown rice or couscous.
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We were looking for recipes that would help us incorporate more vegetables into our diet. This recipe is just the ticket. It takes some time to prepare the vegetables, but once that part is done, it's easy-peasy the rest of the way. We aren't bell pepper fans, so we left those out. We added a bunch more raisins since we like that little bit of sweetness. We add more almonds too. We felt like it needed more salt, but that's purely a personal preference. My husband accidentally bought a cucumber instead of a zucchini which turned out to be a happy accident. We liked the firmer texture of the cucumber. Both are equally good, though. This will become a regular recipe in our monthly meals.
Really flavourful, and easy to make I served over Basmati rice. I made this exactly according to the recipe except I used carrot juice with some fresh ginger and it was really good. The almonds are important to the texture, I really reccomend trying this recipe.
The only reason I didn't give this recipe five stars is because it's the first thing I've cooked from this website. The combination of differently colored vegetables was beautiful and the taste of the tumeric, curry, and cayenne combined was delicious (but a little spicy for the untrained mouth). I would definitely recommend this to anyone that's looking for a simple, filling, tasty, especially vegetarian meal.
Very tasty, great texture, goes well over brown rice or couscous. I added extra golden raisins, grated ginger, and used kale instead of spinach. Because I ran out of curry powder I added a bit of garam masala and cumin to the spice mix. Will definitely make again!