Marrakech Vegetable Curry RecipeOrigin: Morocco Period: Traditional |
Ingredients:
1 sweet potato, peeled and cubed 
Marrakech Vegetable Curry Preparation:Method:Mix the orange juice an ginger and allow to sit in the fridge for 2 hours. Strain, remove the ginger and set aside. Add half the oil to a heat-proof casserole and use it to fry the sweet potato, aubergine, bell peppers, carrots and onion. Fry over medium heat for about 5 minutes, or until the onion is soft but not coloured. Meanwhile, add the remaining oil to another pan and use it to gently fry the garlic, turmeric, Ras el hanout, cinnamon, salt and black pepper, frying until the spices are aromatic (about 3 minutes). Immediately tip the spice mixture into the casserole dish and add the chickpeas, almonds, courgette, raisins and spiced orange juice. Bring to a simmer, cover, and cook for 20 minutes. Serve immediately with rice into which raisins and slivered, toasted, almonds have been stirred. |
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