This is another recipe from our recent vegetarian week. Our friends, Doug and Sue, introduced us to this wonderful Moroccan spice blend called Ras El Hanout. They make up a big jar full of it and use it all the time, and we’ve adopted the same practice. I highly recommend doing the same, as there are a lot of spices in it, and it’s very versatile – great rub for grilling. The bold, spicy, aromatic flavors are just scrumptious!
This Moroccan Sweet Potato Spinach and Cauliflower Curry is an exotic feast for the senses with the colorful vegetables and Ras El Hanout. So good and good for you!
It’s pretty easy to make, too, once you have your Ras El Hanout. A little peeling and chopping with the sweet potato, cauliflower, and leek, and it cooks on the stove-top quickly.
This Moroccan Sweet Potato Spinach and Cauliflower Curry is so exciting and satisfying, it’s inspired us to cook vegetarian more often!
- 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
- 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.
- Steam sweet potato for 15 minutes or cook as you desire.
- Meanwhile, rinse and thinly slice white and light green parts of leek.
- Chop cauliflower into small florets.
- In a large skillet, saute leek in 1 Tbsp oil a few minutes until soft.
- Add cauliflower and sauté 2 minutes.
- Add Ras El Hanout, stir to coat and sauté 1 minute more.
- Add can of tomatoes and stir with a wooden spatula to mix and scrape up browned bits from bottom of pan.
- Simmer 2 minutes.
- Add spinach and cover. Stir occasionally and recover until spinach is wilted.
- Add cooked sweet potatoes and stir about 1 minute until heated through.
- You can serve this over rice if desired, but we just ladled it into shallow bowls by itself and it was plenty satisfying.
- Garnish with cilantro and serve.
Sounds great – will make it this weekend but most likely will substitute chick peas for the sweet potatoes since Sue is not fond of anything “orange and mushy”.
That sounds great too, and thanks for Ras El Hanout recipe – we love that stuff!
Truly looks delicious!!!