Moroccan Vegetable Curry


Tabitha: Its Nutrition Month!  And Dietitians of Canada released a new app called “Cookspiration”!  Its a fantastic app with recipe ideas.  I got this little gem off there – slightly modified to what ingredients I had access to here in Inuvik.  Hope you enjoy as much as I did.


2 tbsp canola oil

1 large onion, chopped

4 cloves of garlic, minced

1 tsp ground tumeric

2 tbsp curry powder

2 tsp ground cinnamon

1 tsp ground cayenne pepper

1/2 cup vegetable broth or water

2 cups peeled and cubed sweet potato

1 chopped yellow pepper AND red pepper

2 cups chopped carrots

1 can chickpeas, drained and rinsed

2 cups diced zucchini

1/4 cup raisins

1 cup unsweetened orange juice

1 package frozen spinach, thawed and drained

5 cups prepared rice or quinoa

1/4 cup flaked almonds

Zest and juice from 1/2 lemon


1. In a large Dutch oven, heat oil over medium heat.  Saute onions for 3-4 minutes or until softened.  Add garlic, curry powder, cinnamon, turmeric, and cayenne; saute for 1 minute or until spices are fragrant.

2. Add broth and deglaze the pan, scraping up any brown bits.  Add sweet potatoes, carrots, pepper; saute for 5 minutes.  If vegetables begin to stick to the pan, add more broth.

3. Stir in chickpeas, zucchini, raisins and orange juice; bring to a boil.  Reduce heat to low, cover and simmer for about 20 minutes or until sweet potatoes are fork – tender.  Stir in spinach, cover and simmer for 5 minutes or until heated through.

4. Meanwhile, prepare your grain.

5. Spoon vegetable mixture over couscous and garnish with almonds, lemon zest and lemon juice.

Adapted from “Cookspiration” by Dietitian of Canada.


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