Reviewed: Jun. 15, 2004

Wow! I was really intimidated to try cooking this having little experience with this type of food (had a frozen pizza on standby as backup!).. but it was super easy and super good. Made it more or less exactly like directed except used carrot-orange juice and added about a teaspoon fresh minced ginger since I couldn't find carrot-ginger juice. I was afraid the amount of cayenne called for was too much but it was actually just about perfect when served over white rice.. a nice kick without burning your lips off! For anyone who is interested in trying a recipe like this but isn't sure what to try.. highly recommended. I'm only sorry I was chicken (figuratively) for so long :) -- This will be a staple in my house now.. PS.. don't leave off the raisins -- even if you're not normally a big fan.

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VACookie

Home Town: Washington, D.C., USA

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Reviewed: May 4, 2004

Wonderful flavors, and so easy to make! I don't understand why everyone's complaining about chopping some vegetables, it's not that bad! All of my guests loved this recipe, and I have already passed it on to a couple people.

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BOBBIE_SOX

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Reviewed: Feb. 16, 2004

FIFTY STARS!! After my arm fell off from chopping, I doubled the spices (WOWZERS it was spicy!!!), and served over brown rice with Indian Flatbread (from a local restaurant). Next time, I'll double or triple the raisins (I used plump golden raisins), as they were the calm of the storm in my mouth! This curry dish was unbelievable! Thanks so much for sharing!

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Veggie_K

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Reviewed: Feb. 8, 2004

I found the dish to be average and a fair bit of work to prepare.

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KAW1

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Reviewed: Feb. 2, 2004

This turned out GREAT! Even non-vegetarians gave it two thumbs up. This dish has lots of flavor.

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MOKKAL3EAN

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Reviewed: Feb. 1, 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!!!

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DIVIANA

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Tracy, California, USA

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Reviewed: Jan. 30, 2004

This is a wonderful recipe, my whole family enjoyed it.

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WHISTLEMARY

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Reviewed: Jan. 6, 2004

I feared this recipe would be as bland as so many other mixed veggie dishes I've made, but I tried it anyway - and am I ever glad I did! This is my new favorite recipe. It has a wide variety of ingredients for interest, and the flavor is wonderful. So tasty and just spicey enough with a touch of sweetness. I love it.

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ALTENN

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Reviewed: Dec. 22, 2003

My mom had made this and I ate the leftovers. It tasted very good cold!

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MONTGOJJ

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Reviewed: Oct. 12, 2003

Fabulous! I added a wee bit too much salt, but that was easily counteracted with sugar and cinnamon. I know others have said that the preparation of this recipe was too time consuming...but I found it to fit perfectly within a very tight schedule. My advice to them: peel the veggies faster. This recipe will become one of my regulars. Great one-dish meal.

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PUBLIC_EMILY

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Reviewed: Oct. 5, 2003

I tried this out for our friends last night. We all agreed it was good, but was a little bland. Also, the prep time was more than I expected, I would have done all my chopping before my guests arrived! I used orange juice and red pepper flakes (didn't have the cayenne). I would season it up a bit if I make it next time. It was a very healthy vegetarian meal.

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AnnaBanana

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Reviewed: Aug. 15, 2003

The only reason I didn't give this recipe five stars is because it's the first thing I've cooked from this website. The combination of differently colored vegetables was beautiful and the taste of the tumeric, curry, and cayenne combined was delicious (but a little spicy for the untrained mouth). I would definitely recommend this to anyone that's looking for a simple, filling, tasty, especially vegetarian meal.

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Good Etin

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Mar. 11, 2003

Outstanding! I had to use carrot-orange juice, because I could not find carrot-ginger, and I omitted the raisins. With a little sea salt and cooking the vegetables to a crisp-tener, this recipe was out of this world. When my wife was coming up the steps she said that something smelled good. When she came inside the fragrant aroma knocked her socks off. She couldn't stop commenting on how good the place smelled. She loved it, and now I have to give the leftovers (that I planned for myself) to her, to take to work. Great stuff!

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SCOTT HAMPTON

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Reviewed: Feb. 2, 2003

DEEELISH! I'm not a vegetarian, but this was my favorite recipe of the week. It is so wholesome and filling...real comfort food. I was afraid it would be too spicy, so I only used half the cayenne called for. It was a bit tingly on the lips, but definitely not hot. Next time I'll use the whole amount. And I had thought of leaving out the spinach because my pot didn't look like it would hold it, but I'm glad I didn't. It definitely added somehthing.

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EYEOFTHEBEHOLDER

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Reviewed: Feb. 1, 2003

This curry was delicious! I will definitely be making it again.

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BLACK CAT

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Reviewed: Dec. 18, 2002

somewhat time consuming, but worth it. my husband and nephew devoured it. i served it with basmati rice and a green salad. i will definitely make it again.

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AZAHAR

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Reviewed: Sep. 9, 2002

Very good vegie curry.

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JBOBIER

Cooking Level: Intermediate

Home Town: Ferry, Michigan, USA

Living In: New Era, Michigan, USA

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Reviewed: Aug. 27, 2002

This dish got rave reviews from my guests! It's easy to prepare....the worst being cutting up all the veggies! But, it's worth it - very delicious!!

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OCTOBEAR57

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Reviewed: Jul. 27, 2002

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!

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AKMARTIN

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Reviewed: Jul. 24, 2002

Great recipe! I cut back on the olive oil to reduce some of the fat and left out the spinach..and it was wonderful!! will make again!

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QueenDeen

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Marrakesh Vegetable Curry

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