Moroccan Vegetable Curry

Moroccan Vegetable curry (which is accidentally vegan) blends the exotic spices of Africa with chunky vegetables. Served with rice, this is an easy vegetarian dish that even omnivores will appreciate 🙂


  • 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
  • 3/4 tablespoon sea salt
  • 3/4 teaspoon cayenne pepper
  • 15oz garbanzo beans, drained
  • 1/4 cup blanched almonds
  • 1 zucchini, sliced
  • 2 tablespoons raisins
  • 1 cup orange juice
  • 10oz spinach


  1. Put the sweet potato, Eggplant, peppers, carrots, Onion, and three tablespoons of oil in a large pan and stir together. Put the pan over a medium heat for 5 minutes so the flavor is brought out.
  2. In another medium saucepan put another 3 tablespoons of olive oil, but this time add the garlic, turmeric, curry powder, cinnamon, salt and pepper and stir. Put that pan over a medium heat for 3 minutes.
  3. Pour the garlic and spice mixture into the vegetables and add the garbanzo Beans, almonds, zucchini, Raisins, and orange juice. Stir well to make sure the mixture is even and then simmer 20 minutes. Be sure to put the lid on the pan though!
  4. Add the spinach to the mixture for the last five minutes only else it will wilt.
  5. Give it a stir for good measure and then dish it out with your favorite rice!

(This recipe serves 6)

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