Moroccan Chunky Roots Curry
I love curry but never really feel like eating it in the summer. I find it too dense & rich for summer nights & especially when you go to an Indian restaurant & order all the onion bhajis, samosas, puris, chutneys, naans, dhals, greens, chaats... So, I've mixed up a fat free Moroccan spiced curry with summer roots & healthy greens!
Like a few of my other recipes, I decided to fry my veggies in broth instead of oil as although oils add tonnes of flavour to curries, I wanted to make this batch as light & healthy as possible. It's another big one pot of veggies & legumes so is completely open to your imagination with what you choose to mix in! I find squash or sweet potato is best to use as a base ~ the soft tenderness adds texture & substance to the curry. All my favourite curries use peas & potatoes too so I've added them for extra crunch! But my favourite part of this curry is the apricots ~ stirred in just at the end, the soft dried fruits soak up all the juices & spices & melt in your mouth. Also feel free to experiment with spices ~ I've listed a few but I usually just throw in what I can find.
It's definitely best mixed up with couscous. Lots lighter & less calorific than rice but just as filling ~ I added some here as a packed lunch for a day of walking & it fuelled me for the rest of the day! I love the fluffiness of couscous & also can't resist warming up a roti on a non-stick pan to scoop up all the juices.
Moroccan Chunky Roots Curry
Serves: 6-8
Prep time: 10-15 mins
Cook time: 20-25 mins
Total time: 35-40 mins
Ingredients:
1 can/400g chickpeas, drained but not rinsed
1 medium white onion
1 medium red onion
2/3rds aubergine
1/2 butternut squash
3 medium carrots
1 red bell pepper
4-5 Jersey Royal potatoes
large handful green beans
1/2 lemon, juiced
3 cloves garlic, pressed
1 red or green chilli
large handful fresh coriander
large handful raisins
large handful soft dried apricots
2 large handfuls fresh spinach
1tbsp cumin
1tbsp turmeric
1tsp ground coriander
1tbsp garam masala
1tsp paprika
1tsp fennel seeds
1tsp cayenne pepper
seasoning
Method:
First, chop all the veggies into small, bitesized chunks putting the onions, chilli & garlic into a separate bowl/pile.
In a large pot & on a medium heat, heat 6tbsp stock & throw in the onions. Fry until soft (around 5 mins) then add the garlic & chilli, cooking for a further 2 mins.
Now, mix in all the spices & seasoning & stir until the veggies are coated ~ fry for a minute more.
Next, pour in the stock & lemon juice making sure the bottom of the pan is scraped with a wooden spoon to mix in all the spices & flavours.
Increase the heat to medium/high then throw in all the veggies & herbs ~ aubergine, squash, carrots, pepper, potatoes, beans & fresh coriander. Sauté for 5-7 mins & if the veggies stick to the pan, add more stock.
Once fried, stir in the drained chickpeas & raisins & bring the pot to a boil then reduce to a low heat. Cover & simmer for 20 mins ~ until the squash is tender but not soft.
After 20 mins, turn off the heat but keep on the hob & add the apricots & spinach. Gently mix every so often for about 3 mins until the spinach is wilted then remove from the hob.
Serve with fresh coriander, chilli flakes & couscous!
