Moroccan Curry

Ingredients

While Indian curries often feature a blend of spices like turmeric, cumin, and coriander, Moroccan cuisine relies heavily on spices such as cinnamon, cumin, ginger, and paprika. This adaptation of the curry incorporates these Moroccan spices to create a unique flavor profile that is distinctively Moroccan. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) ground cumin 1 tablespoon (15g) ground cumin
• 1 tablespoon (15g) ground ginger 1 tablespoon (15g) ground ginger
• 1 tablespoon (15g) paprika 1 tablespoon (15g) paprika
• 1 teaspoon (5g) ground cinnamon 1 teaspoon (5g) ground cinnamon
• 1 teaspoon (5g) turmeric 1 teaspoon (5g) turmeric
• 1 teaspoon (5g) cayenne pepper (adjust to taste) 1 teaspoon (5g) cayenne pepper (adjust to taste)
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 7g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the ground cumin, ginger, paprika, cinnamon, turmeric, and cayenne pepper to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir to combine all the ingredients.
4. 4.
   Add the sliced carrots, cubed potatoes, diced bell pepper, and cooked chickpeas to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the vegetables are tender.
6. 6.
   Serve the Moroccan Curry over steamed rice or couscous. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the curry to remove any excess sodium.
• Cumin — Toasting whole cumin seeds and grinding them fresh will enhance the flavor of the curry.
• Coconut milk — Use full-fat coconut milk for a creamier texture and richer taste.
• Potatoes — Parboil the potatoes for a few minutes before adding them to the curry to ensure they cook evenly.
• Bell pepper — For added smokiness, you can roast the bell pepper before dicing and adding it to the curry.

Tips & Tricks

• For a spicier curry, increase the amount of cayenne pepper or add a chopped chili pepper.
• Adjust the consistency of the curry by adding more vegetable broth if desired.
• To enhance the flavors, let the curry sit for a while before serving to allow the spices to meld together.
• Experiment with different vegetables such as zucchini, eggplant, or sweet potatoes to add variety to the curry.
• Serve the Moroccan Curry with a side of warm pita bread or naan for a complete meal.

Serving advice

Serve the Moroccan Curry hot over steamed rice or fluffy couscous. Garnish with fresh cilantro for a burst of freshness. Accompany the curry with warm pita bread or naan to scoop up the flavorful sauce.

Presentation advice

To elevate the presentation of the Moroccan Curry, sprinkle some toasted almond slices or pomegranate seeds on top. The vibrant colors and added crunch will make the dish visually appealing.