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Moroccan Vegetable Curry


Moroccan Vegetable Curry
  • Gluten Free!
Serves: 6Ready In: 45 minutes

Why We Like It


We admit there's a lot of chopping required for this dish.  But that just means you get to rally the troops for some family bonding time in the kitchen!  Get ready for great lessons and conversations you would never have otherwise.  As we like to say, "It's more than better nutrition.  It's a revolutionary, bonding lifestyle for the whole family!"  Besides, as one of our all time favorite curry dishes, these over-the-top flavors will surprise everyone, and they will be happy they contributed!

Prep the Vegetables:

  • 3 cups butternut squash (or sweet potato, peeled, seeded and cut into bite size pieces)
  • 1 green bell pepper (seeded and chopped)
  • 1 red bell pepper (seeded and chopped)
  • 1 cup carrots (chopped)
  • 1 white onion (or yellow onion, chopped)

Prep and set aside.  (Also slice and set aside the zucchini and summer squash in step 4.)

Saute Garlic and Veggies:

  • 2 Tbsp olive oil
  • 3 garlic cloves (minced, or finely diced, or 3/4 tsp garlic powder)

Add oil to a large pot over medium heat.  Add garlic and vegetables from step 1 and sauté for 5 minutes, stirring occasionally.

Mix and Add the Seasonings:

  • 2 tsp turmeric
  • 4 Tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp sea salt (or more to taste)
  • 1/4 to 1/2 tsp cayenne red pepper

Add to a small bowl and stir to combine.  Add to the pot with the vegetables stir and cook for one minute.

Add Next:

  • 1/2 cup orange juice (juice from 2 large oranges)
  • 1/2 cup vegetable broth (low sodium or water)
  • 1 (15 oz) can garbanzo beans (or chickpeas, no salt added, rinsed and drained)
  • 1/4 cup sliced almonds
  • 1 zucchini (thinly sliced)
  • 1 yellow summer squash (thinly sliced)
  • 2 Tbsp raisins
  • 1/4 tsp sugar (or coconut sugar)

Add to the pot.  Cover and continue to cook over medium-low heat for 15 minutes.  Add more water or broth if needed.

Add Last:

  • 3/4 cup light coconut milk
  • 1 cup kale (stems removed and leaves chopped, or use spinach, OPTIONAL)

Add and cook 5 minutes more.

(If using spinach, cook the curry 5 minutes longer, then stir in the spinach just before serving, as spinach wilts down in no time.)

Serve and Enjoy!

Serve with brown rice or your favorite whole grain if desired.

Nutrition Information for one serving (1 1/2 cups including kale)


  • Calories: 265
  • Fat: 9.5 g
  • Saturated Fat: 2.4 g
  • Total Carbohydrate: 40 g
  • Cholesterol: 0 mg
  • Fiber: 9 g
  • Sugars: 13 g
  • Protein: 9 g
  • Sodium: 325 mg
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