Curried Moroccan Vegetable Recipe

Vegetables are healthy and taste delicious when roasted served with curry whole grain couscous and topped with chickpeas. 

Curried Moroccan Vegetables Recipe

Curried Moroccan Vegetables Recipe

Ingredients 

2 small eggplants

2 tablespoons ghee or butter

½ medium onion, finely chopped

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon hot chilli powder

1 teaspoon curry powder

¼ teaspoon ground cinnamon

1 teaspoon salt

½ teaspoon black pepper

2 large chopped tomatoes

½ red pepper, deseeded and diced

1 medium zucchini thickly diced

14 oz can chickpeas, drained and rinsed

2 cups vegetable stock

2 tablespoons roughly chopped almonds

For the couscous

½ vegetable stock cube

1 teaspoon curry powder

10 ounce package of whole grain couscous

½ teaspoon grated lemon zest

Directions:

Preheat the oven to 320 degrees F. Cut the eggplants in half from top to bottom and score in a crisscross pattern through the flesh. Place on a small baking tray brush with ghee. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.

Add ghee to a large pot and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned. Add the cumin, curry, chilli and cinnamon, stirring constantly. Pour the tomatoes into the pan. Add the pepper, zucchini, chickpeas, and stock. Simmer 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.

Couscous

For the couscous, dissolve the stock cube in 1/2 cup boiled water in a medium bowl. Stir in the couscous, cover and rest for three minutes. Add the lemon zest, toss well together, using a fork to break up the clumps of couscous.

Divide the eggplants evenly. Stir the lemon juice into the chickpeas and season to taste. Spoon the spiced chickpeas over the eggplants. Add the couscous and sprinkle with chopped nuts. 

Did you know?

Traditional couscous requires considerable preparation time and is usually steamed and fluffed to separate the couscous granules. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time.