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!

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

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

Nutrition Facts

330.4 calories; 8 g protein; 39 g carbohydrates; 0 mg cholesterol; 874.3 mg sodium. Full Nutrition

Reviews (444)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2007
My mom is moroccan and I always wanted her recipe for what she called her cous cous. I decided to try this recipe just to see if it would come close. This recipe is almost exactly her recipe. I doubled the spices (except the cinamon and salt) and added about 1 tbs of corriander. I eyeballed the olive oil and I added a bit of beef broth to the mixture near the end because I like my curry more runny. You wouldn't want to add the broth in the end if you don't. I sauteed lamb pieces in olive oil and cumin prior to putting in with the veggies. I served over basic cous cous and it's almost exactly her recipe without taking 2 full days to prepare. Thank you so much! Read More
(178)

Most helpful critical review

Rating: 3 stars
11/18/2010
A lot of flavor for a vegetable curry! We used orange juice but I'll definitely try the carrot-ginger if my health food store carries it. I used frozen peppers added a few minutes before the spinach and frozen spinach; both worked well. Read More
(5)
621 Ratings
  • 5 star values: 421
  • 4 star values: 154
  • 3 star values: 30
  • 2 star values: 13
  • 1 star values: 3
Rating: 5 stars
01/01/2007
My mom is moroccan and I always wanted her recipe for what she called her cous cous. I decided to try this recipe just to see if it would come close. This recipe is almost exactly her recipe. I doubled the spices (except the cinamon and salt) and added about 1 tbs of corriander. I eyeballed the olive oil and I added a bit of beef broth to the mixture near the end because I like my curry more runny. You wouldn't want to add the broth in the end if you don't. I sauteed lamb pieces in olive oil and cumin prior to putting in with the veggies. I served over basic cous cous and it's almost exactly her recipe without taking 2 full days to prepare. Thank you so much! Read More
(178)
Rating: 5 stars
02/04/2004
I think this is one of the best things I have ever eaten in my entire existence. I've made it 4 times in the last month! I despise eggplant, so I added an extra sweet potato and an extra zucchini, and it was fabulous, fabulous, fabulous. I do not add salt, and I used canned low-sodium garbanzo beans to cut back on the sodium. My neighbors smelled this cooking from next door, and ended up staying for dinner. The smell is indescribably intoxicating, not to mention the TASTE! This is definitely a keeper. Yes, you will be chopping until your arms want to fall off, but so what? The end result is worth it, thanks so much for sharing this recipe!!! Read More
(141)
Rating: 4 stars
02/20/2006
This was a very hearty, colourful curry. We noticed a few errors in the recipe: The description says carrot-ginger but nowhwere in the ingredient list does it list ginger. In the Directions section, the ingredient cayenne is missing - should be added. Read More
(118)
Advertisement
Rating: 5 stars
12/15/2005
This is a very tasty North African dish. I added a bit more spice and garlic to the the mixture because I don't like bland. This was served true Moroccan style over couscous....my husband loved it and said it brought back memories of his time in Casablanca. If one didn't want the vegetarian and wanted to keep with the Moroccan tradition, lamb cubes could also be added. I think I will try that next time. Read More
(60)
Rating: 5 stars
08/08/2012
Found this recipe by ingredient searching for something to do with eggplant. So glad I did. It was excellent. I did make a few changes. Forgot to get a sweet potato, so I used red potatoes. Doubled curry powder and cinnamon using 1 TBSP sweet curry powder and 1 TBSP spicy. Lessened salt to 1/2 tsp. Doubled almonds. Added 1/4 cup finely diced ginger. Next time would increase raisins to 1/3 or 1/2 a cup as they provide a pleasing sweet element. Next, to account for people saying some veggies were too hard while others were overcooked I started my Dutch oven with 3 TBSP oil and the spices. Next added carrot, onion and potatoes cooked 3-4 min. Added OJ, raisins, and chickpeas. Cooked 10 min. Then added all veggies except spinach. Cooked 10 min. while I made couscous. Stirred in spinach and cooked 5 min. Added 1/2 a lemon juiced at end to brighten as curry powder always has a base flavor to me that needs an acid to contrast with it. All veggies were perfect and it was delicious. This way the eggplant sucks up all the good juice and spices rather than just oil. Added extra 1/2 cup of OJ as it needed more. Must say spinach was from the farmers market and made a big difference in taste. Definitely will make again! Read More
(49)
Rating: 4 stars
01/29/2003
Excellent flavours in this recipe but it needs a little tweaking. I doubled the spices and found it to be quite zingy however I can't imagine having how mild it would have been with the original amount of spice. This recipe serves 6 as a main course or 8 as a side dish. I used carrot orange juice and grated fresh ginger which worked well. This is not a pretty dish to look at but close your eyes and the flavours are beautiful! Read More
(46)
Advertisement
Rating: 4 stars
02/06/2004
great flavor-be careful not to overcook te vegetables. the vegetables are best just a bit crisp. Add spinach just before serving up the dish. Read More
(42)
Rating: 5 stars
08/27/2005
Really flavourful and easy to make I served over Basmati rice. I made this exactly according to the recipe except I used carrot juice with some fresh ginger and it was really good. The almonds are important to the texture I really reccomend trying this recipe. Read More
(28)
Rating: 5 stars
06/20/2005
Fabulous recipe! I served this curry over Coconut Rice (from this website) and made it for a group. Raves all around from my young kids my husband our friends and even their teenagers. This is a new favorite--thank you for this recipe! Read More
(25)
Rating: 3 stars
11/18/2010
A lot of flavor for a vegetable curry! We used orange juice but I'll definitely try the carrot-ginger if my health food store carries it. I used frozen peppers added a few minutes before the spinach and frozen spinach; both worked well. Read More
(5)