Moroccan Vegetable Curry Recipe
4 Onions (chopped into wedges)
8 Large Carrots (cut into rounds)
12 Baby Marrow (cut into rounds)
4 Small Butternuts (chopped)
5 Egg plants (cut into rounds)
4tbsp Chopped garlic
1tsp Chili powder
2 tsp Cinnamon
8tsp Ground cumin
8tsp Ground coriander
4tsp Ground ginger
4 tsp Turmeric
1 cup Olive Oil
1.7 lt Crushed tomato (blend to make it smooth)
2 cups Vegetable stock
2tbsp Fresh Coriander
250g Cooked chickpeas
30g Fresh Earth Moroccan spice
200g Toasted Cashew Nuts
Place onion and vegetables in a large bowl.
Mix together spices and add to the vegetable mix with the olive oil.
Place in the oven and cook for 30 minutes until soft.
Transfer all the vegetables to a medium pot.
Add the tomatoes, honey and stock and cook for a further ten minutes.
Add the fresh coriander at the end just before serving.