Marrakesh Vegetable Curry
Embark on a flavor-packed journey to North Africa with Marrakesh Vegetable Curry, a vibrant dish brimming with soul-warming spices and colorful produce. This vegan Moroccan-inspired curry combines aromatic cumin, smoked paprika, turmeric, and a hint of cinnamon, which perfectly complement tender sweet potatoes, zucchini, and carrots. Sweet bursts of dried apricots and raisins elevate the savory broth, while hearty chickpeas add satisfying protein. Simmered to perfection in a rich tomato base, this one-pot wonder is easy to prepare and ready in under an hour. Serve over fluffy couscous or rice, and garnish with fresh cilantro and toasted almonds for an irresistibly fragrant and wholesome meal. Perfect for cozy dinners or meal prep, this Marrakesh Vegetable Curry is a celebration of bold flavors and nourishing ingredients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- 1 cinnamon stick
- 0.5 teaspoon cayenne pepper (optional)
- 2 medium carrots, sliced into rounds
- 1 medium sweet potato, peeled and diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 14-ounce can crushed tomatoes
- 2 cups vegetable broth
- 1.5 cups cooked chickpeas (or canned, drained and rinsed)
- 0.5 cup dried apricots, chopped
- 0.25 cup raisins
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 tablespoons sliced almonds, toasted (for garnish, optional)
- 4 cups cooked couscous or rice (for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the ground cumin, coriander, smoked paprika, turmeric, cinnamon stick, and cayenne pepper (if using) to the pot. Stir for about 30 seconds to toast the spices.
Add the sliced carrots, diced sweet potato, red bell pepper, and zucchini to the pot. Stir to coat the vegetables evenly with the spices.
Pour in the crushed tomatoes and vegetable broth. Stir well, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the curry simmer for 20 minutes, or until the vegetables are tender.
Stir in the chickpeas, chopped dried apricots, raisins, salt, and black pepper. Simmer for an additional 10 minutes to allow the flavors to meld together.
Taste and adjust the seasoning if necessary by adding more salt or pepper.
Remove the cinnamon stick before serving. Garnish the curry with chopped cilantro and toasted sliced almonds (if using).
Serve the Marrakesh Vegetable Curry hot over cooked couscous or rice for a wholesome and aromatic meal.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 119.9 g | 44% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 34.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1581 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
