Return to the Vegan index page.

Marrakesh Vegetable Curry

  1. Ingredients
    1. First load
      1. One medium sweet potato
      2. One medium aubergine
      3. One red bell pepper
      4. One green bell pepper
      5. Two carrots
      6. One medium onion

    2. Aromas
      1. Three garlic cloves
      2. 1 teaspoon ground turmeric
      3. 1 teaspoon curry powder
      4. 1 teaspoon ground cinnamon
      5. 3/4 teaspoon Himalayan pink salt
      6. 3/4 teaspoon cayenne pepper

    3. Second Load
      1. 15 oz garbanzo beans
      2. 1 sliced zucchini
      3. two Tablespoons raisins
      4. 1 cup orange juice
      5. 10 oz spinach

  2. Tools
    1. Large double handled frying pan
    2. Matching lid for frying pan
    3. Metal spatula
    4. Medium frying pan
    5. Clean cutting board.
    6. Sharp paring knife.
    7. Ladle to serve with
    8. Two large bowls
    9. One small bowl

  3. Preparations
    1. Peel and chop the yam into small chunks.
    2. Peel the aubergine. Cut into small chunks.
    3. Top out the bell peppers. Rinse out seeds. Cut into strips, then into coarse dice.
    4. Use a food processor to chop up the carrots.
    5. Peel the onion. Use the food processor to cut onion into coarse dice.
    6. Load these vegetables into the first of the large bowls.
    7. -------
    8. Peel the garlic. Cut to mince. Alternatively, use already cut up garlic.
    9. Measure the aromas into the small bowl. Mix well. Add the minced garlic.
    10. --------
    11. Drain the garbanzos. Empty into the second large bowl.
    12. Slice the zucchini into small chunks. Empty into second bowl.
    13. Add the cup of orange juice and the raisins to the second bowl.

  4. Cooking
    1. Heat the large and small pans at level 4.
    2. Add 3 Tablespoons olive oil to each pan when heated.
    3. Add the contents of the first large bowl to the large pan. Cook for 5 minutes.
    4. Add the contents of the small bowl to the small pan. Cook for three minutes.
    5. Add the fried aromas to the large pan. Stir well.
    6. Let cook for a minute. Add the second bowl to the large pan; mix well.
    7. Cover and cook on simmer for 20 minutes.
    8. Add to spinach. Cook five more minutes.

  5. Pairings
    1. This dish goes well with
    2. Naan
    3. Chutney
    4. Sliced fresh bell peppers
    5. Melon, fresh cherries