Moroccan Vegetable Curry

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Moroccan Vegetable Curry

Cinnamon - Tumeric - Cayenne

I love curry. All kinds. Indian, Thai, and now Moroccan!

This recipes packs a lot of vegetables into one meal, and for that reason could probably serve 12 easily. However if you save half of it in the fridge it could be dinner for at least 2 days of the week!

Ingredients

2 tbsps canola oil

1 large yellow onion, peeled and chopped

4 cloves garlic, minced

2 tbsps curry powder

2 tsps ground cinnamon

1 tsp ground turmeric

1 tsp cayenne pepper

2 1/2 cups vegetable broth

1 eggplant, peeled and cubed

1 sweet potato, peeled and cubed

1 cup carrots, chopped

1 yellow bell pepper, chopped

1 red bell pepper, chopped

1 can chickpeas, drained and rinsed

1 zucchini, diced

1/4 cup raisins

1 cup unsweetened orange juice

1 10 oz. package frozen spinach, thawed and drained

2 cups couscous

1/4 cup sliced almonds

1 lemon, zest and juice

Step 1

In a large frying pan or wok, heat oil over medium heat and saute chopped onion until softerned. Add garlic, curry powder, cinnamon, turmeric and cayenne pepper for 1 minute.

Step 2

Add 1/2 cup of vegetable broth to deglaze the pan, scraping any spices off the pan and into the broth. Add eggplant, sweet potato, carrots and bell peppers and saute for 5 minutes.

Step 3

Stir in chickpeas, zucchini, raisins and orange juice and bring to a boil. Once boiling, cover and reduce heat to low. Allow to simmer for 20 minutes, or until sweet potato is tender. 

Step 4

Stir in spinach and allow to simmer for another 5 minutes.

Step 5

In a small saucepan, bring remaining 2 cups of vegetable broth to a boil. Stir in couscous, remove from heat and cover. Let stand for 5 minutes or until broth is absorbed.  

Step 6

Scoop couscous into serving bowls and top with vegetable mixture. garnish with almonds, lemon zest and lemon juice. Enjoy!