Rainbow Moroccan Curry Veggies

As the winter months approach here, I crave obviously more warming and comforting meals. I can’t ever complain living on the GC – however I do feel the cold, some days people must think I’m going to the snow 🤣. Anyway, I had some lovely beetroots and wanted to try them in a stew/curry of some sorts. Somehow I ended up with this delicious Moroccan meal – my neighbours absolutely raved about it, I love getting their feedback because they don’t usually cook or purchase the type of food I give them. The sweetness from the beetroots compliment the spices and the other veggies – plus it’s something different!

For this recipe I used a Moroccan Spice by @mingleseasoning – I ordered this online. It is also Fodmap Friendly too – so for this recipe if your a sensitive to leek you can leave it out of the recipe and saute the spices in with the Beetroot and Sweet Potatoes.


  • 1 Leek sliced
  • 3/4 tablespoon Moroccan Spice
  • 2 Medium Sweet Potatoes, peeled chopped into cubes (2-3cm)
  • 3 Medium Beetroots, peeled chopped into cubes (1-2 cm)
  • 1/2 large Cauliflower cut into large stalks
  • 1/2 cup Beans cut in half
  • 1 Zucchini sliced
  • 1 tin Crushed Tomatoes
  • 500ml Veggie Stock
  • 3/4 cup coconut milk
  • 2 heaped tablespoons Peanut Butter
  • 2 teaspoons Vegan Fysh Sauce
  • 1/2 tablespoon Tomato Paste
  • 1 tablespoon Lime & Grated Rind
  • 2 teaspoon Moroccan Spice – if needed
  • Salt & Pepper to taste


In a large saucepan saute the leek with some EVO and the Moroccan Spice. Add in the Sweet Potatoes and Beetroots with the tin tomatoes and 250mls (1 cup) Veggie stock. Bring to the boil then reduce heat to a simmer with the lid on your saucepan for around 20 minutes. The veggies should be halfway cooked – make sure you stir them every 5 minutes to stop them from sticking to the bottom and to get an even cook amongst the veggies.

Add in the remaining ingredients and simmer for another 15-20 minutes. Make sure you taste test your Moroccan Curry as you may need to add a little more spice – depending on your taste buds. Also add a little more water to the mixture too if the liquid is absorbing. Once the veggies are cooked remove from the heat.

Allow your Rainbow Veggies to sit covered for a few minutes.

Serve it with some rice and fresh herbs like coriander or parsley. A little fresh lime squeezed over the top in yummy too!

I hope you are enjoying my recipes and please tag me on socials – I love seeing your dinner creations. This dish is also great for meal prepping- it will last all week in the fridge!

Happy Cooking Love Amanda x

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