Reviewed: May 30, 2007

My family absolutely loved this! I needed to use up a lot of vegetables since we'll be going on vacation and this was perfect. I also added mushrooms and jalapeno peppers but sweet potatoes aren't in season so didn't use those. I'm sure I'll be making this a lot!

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Sheila

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Reviewed: Mar. 20, 2007

This was fantastic!!! I eliminated the raisins and substituted vegetable stock for the OJ, but it turned out wonderful. Next time I will increase the spices and decrease the cayenne pepper (the hubby is a light-weight when it comes to spicey) but I can heartily recommend this!!! Thank you!!!

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Cyd_Delve

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Reviewed: Feb. 7, 2007

Very delicious. I'm crazy about trying to make things lower in fat so I may try using chicken broth instead of so much oil. I will also use frozen carrots next time because I had a hard time getting the carrots to cook all the way through. Some of my other veggies got mushy because of it.

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Vladadeska

Cooking Level: Intermediate

Living In: Pottstown, Pennsylvania, USA

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Reviewed: Jan. 24, 2007

Excellent! This was my first experience making any type of curry and everyone loved it, husband included. We mixed it with thin spaghetti for dinner and the next day it was great alone as a sandwich filling.

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Angela O

Cooking Level: Expert

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Reviewed: Jan. 10, 2007

I make this all the time and constantly adapt it to suit what is in my fridge at the time. I wanted to give out my latest adaptation since, I noticed there is no ginger called for in this recipe when it would really work. So I tried adding about a teaspoon of dried ginger and it really helped by adding a warm, mellow depth. I like to serve this with couscous cooked in vegetable broth for a real taste of Morocco. I served it to my Moroccan friend, and she thought it was pretty authentic.

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DAISYJANE1

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Reviewed: Jan. 1, 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!

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nskiddo21

Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Silver Strand, California, USA

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Reviewed: Dec. 17, 2006

Good, and really really healthy, too!! I added more of all the spices listed, and added some coriander and mace as well. As with all the curries I've tried making at home, it improves overnight. Try this the next day made as a sandwich between two slices of warm, slightly buttered bread. Thanks for the recipe!!

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Kristy

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: Dec. 13, 2006

So good! Even my husband (the meat eater) loved it. Followed the recipe, but didn't add the spinach, turned out wonderful. Will definately be making again and again.

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Anj P.

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Reviewed: Aug. 13, 2006

I like it. but my husband did not. And since i'm not a converted vegetarian yet - (what? my husband just said... and i say - the Lion and the Lamb shall lie down together... in the future it's veggies and chick peas for us)... anyway, i'm not vegetarian yet... so i won't be making this one anytime soon... but i did like it.

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Aug. 8, 2006

Great addition to my recipe box!! I used a can of coconut milk instead of OJ and it turned out wonderful :)

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ADASTRA1

Cooking Level: Intermediate

Home Town: Moncton, New Brunswick, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jul. 17, 2006

Delicious! Used cashews instead of almonds, fresh carrot juice and ground ginger instead of orange juice, and added a splash of coconut milk just for fun. Turned out great! Will definitely be making it again.

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KulinaryKat

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Reviewed: Jul. 2, 2006

I followed the recipe to the letter. It was very tasty, but I did overcook the veggies. The flavors were wonderful, but since it was overcooked it was not very attractive on the plate. Served with white rice. Will try again and watch the pot more closely.

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I Love to Eat

Cooking Level: Intermediate

Living In: Georgetown, Grand Cayman, Cayman Islands

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Reviewed: Jun. 27, 2006

I make it all the time, it is always a hit and pretty easy to make!

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Jenny

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Apr. 23, 2006

I didn't have a dutch oven so I ended up cooking the veggies on low, in a frying pan, until tender. I then added the spices and OJ and simmered for 15 minutes. I didn't have zucchini so I substituted it with asparagus and fresh peas. I thought it was really healthy with the right amount of sweet and spice.

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LILRED7

Cooking Level: Intermediate

Home Town: Ithaca, New York, USA

Living In: Taito, Tokyo, Japan

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Reviewed: Mar. 25, 2006

The taste was fabulous, but it makes a huge quantity! Way more than the two of us could eat!

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HHILLHOUSE

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

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Reviewed: Feb. 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.

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sweettabby

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Reviewed: Dec. 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.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 17, 2005

So yummy! I love the mixed taste of sweet and spicy, and this is a great balance. I'm hot-spice-averse, but it could even use a bit more curry to better cover the veggies. Will definitely be making this one again...

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Nikky

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Reviewed: Sep. 24, 2005

tasted pretty good. made quite a bit. skipped orange juice, din't want the sweet taste. forgot to add spinach. cut back on cinnamon, still tasted good. served with plain rice.

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smag

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Reviewed: Aug. 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.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Marrakesh Vegetable Curry

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