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Meneer Schildpad
By Meneer Schildpad

That Moroccan Dish

5 steps
Prep:20minCook:45min
Can use dried apricots or prunes instead of dates Can ignore the olives Can include 2 tbsp finely chopped preserved lemon, or zest of one lemon To make gluten free, serve with rice, quinoa, or potatoes and make sure stock is GF Can add a pinch of chili flakes to make spicy If you don't have lentils, can use a second can of chickpeas but mush up the second can a bit
Updated at: Sun, 30 Mar 2025 06:02:14 GMT

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Instructions

Step 1
Add the oil to a large frying pan or flameproof casserole dish over a medium heat. Add the onion and cook, stirring frequently, for about 10 mins, until soft and golden. Add the garlic and ginger and cook, stirring, for another few minutes
Step 2
Add the spices and cook for another minute, stirring so the spices don't stick
Step 3
Add the remaining ingredients and stir to combine. If you have a lid, cover and simmer for about 20 mins, then remove the lid and continue to simmer until reduced to a thick sauce suitable for serving over couscous. Or just simmer with the lid off the whole time, adding more liquid if you need to
Step 4
At this point, season to taste with salt - you may need 1/2 to 1 teaspoon. You can also add more honey, lemon juice, and/or pepper until the balance of flavours is to your liking
Step 5
Serve the curry over your cooked couscous, rice, or quinoa, scatter with herbs and pistachios or almonds (if using), and dollop with a good spoon of aioli or lemony coconut yogurt. An extra little squeeze of lemon, and you're good to go!

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