Moroccan Sweet Potato Spinach and Cauliflower Curry
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • Curry
  • 1 large sweet potato, peeled and diced
  • 1 leek
  • 1 small head cauliflower
  • 1 Tbsp olive or canola oil
  • 1 ½ Tbsp Ras El Hanout
  • 1 14 oz can diced tomatoes
  • 8 oz fresh spinach
  • ¼ cup chopped fresh cilantro
  • Cooked rice for serving if desired.
  • Ras El Hanout
  • 2 Tbsp ground cumin seed
  • 2 Tbsp ground coriander seed
  • 1 Tbsp paprika
  • 1 Tbsp ground ginger root
  • 1 Tbsp ground cinnamon
  • 1 Tbsp cardamom
  • 1 Tbsp turmeric
  • 1 Tbsp salt
  • 1 tsp ground nutmeg
  • 1 tsp freshly ground black pepper
  • 1 tsp allspice
  • 1 tsp cayenne pepper
  • ½ tsp fennel seed
  • ½ tsp cloves
  • ½ tsp anise seeds
  • ½ tsp galangal root
  • ½ tsp garlic powder
  • ½ tsp sugar
  • 1 pinch saffron threads
Instructions
For the Ras El Hanout:
  1. Grind all whole spices/seeds in a coffee grinder and mix all ingredients well. Or you can throw everything in a processor or blender and grind/mix. Store in a sealed jar.
For the curry:
  1. Steam sweet potato for 15 minutes or cook as you desire.
  2. Meanwhile, rinse and thinly slice white and light green parts of leek.
  3. Chop cauliflower into small florets.
  4. In a large skillet, saute leek in 1 Tbsp oil a few minutes until soft.
  5. Add cauliflower and sauté 2 minutes.
  6. Add Ras El Hanout, stir to coat and sauté 1 minute more.
  7. Add can of tomatoes and stir with a wooden spatula to mix and scrape up browned bits from bottom of pan.
  8. Simmer 2 minutes.
  9. Add spinach and cover. Stir occasionally and recover until spinach is wilted.
  10. Add cooked sweet potatoes and stir about 1 minute until heated through.
  11. You can serve this over rice if desired, but we just ladled it into shallow bowls by itself and it was plenty satisfying.
  12. Garnish with cilantro and serve.
Recipe by Savory Nature at http://savorynature.com/2016/07/06/moroccan-sweet-potato-spinach-cauliflower-curry/