Marrakesh Vegetable Curry

Marrakesh Vegetable Curry

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"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!"
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50 m servings 330 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 874 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
  2. 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.
  3. 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.
  4. Add spinach to pot and cook for 5 more minutes. Serve!


  1. 445 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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...

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Least positive

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 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 zucchin...

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 s...

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 husband lov...

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 origin...

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.

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. ...

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 almond...

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 ...

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