top of page

Marrakesh Vegetable Curry

I imagine that I’m sitting here in Marakkesh enjoying the vivid colors, textures and bold scents wafting from the local kitchen as my meal is being prepared. I dream of the day when I personally take a trip to Morocco.

For now, I’m content with studying the culture and learning about the area.

Moroccan cuisine has built its reputation on exotic culinary features with the use of lavish spices and the weaving of intricate textures and tastes.

Check out this beautiful Vegetable Curry recipe, that can be used as a main course or side dish with grilled lamb or chicken.

Enjoy! ~Mary


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!

Yield:6 servings


1 sweet potato, peeled and cubed

1 medium eggplant, cubed

1 green bell pepper, chopped

1 red bell 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

¾ tablespoon sea salt

¾ teaspoon cayenne pepper

1 (15 ounce) can garbanzo beans, drained

¼ cup blanched almonds

1 zucchini, sliced

2 tablespoons raisins

1 cup orange juice

10 ounces spinach


Step 1

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.

Step 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.

Step 3

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.

Step 4

Add spinach to pot and cook for 5 more minutes. Serve!


bottom of page