Morocan Veg Curry with Spicy Butternut & Almond Bites

by Claire Minnaar


Introduction (when it’s suitable, why it’s good to eat, etc)

Often when cooking vegetarian, it very difficult to have the right kinds of starch and still get enough protein. Fry’s Spicy Butternut and Almond Bites are a great and nutritional source of both and adding them to this gorgeous curry creates a colourful, balanced, very healthy, delicious Meat Free Monday Meal.

Morocan Veg Curry with Spicy Butternut & Almond Bites

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Brinjal, cubed
  • 1 Red Pepper, cubed
  • 6 Patty Pans, halved
  • 4 Carrots, sliced
  • 1 Red Onion
  • 90ml Olive Oil
  • 20g Crushed Garlic
  • 1 tsp Turmeric
  • 1 Tbls Medium Curry Powder
  • 1 tsp Cinnamon
  • 1 tsp Cayenne Pepper
  • 1 tsp Salt
  • 500ml Orange Juice
  • 200g Broccoli
  • 1 Box Fry’s Spicy Butternut & Almond Bites


  1. In a large pot, fry together eggplant, pepper, carrots, onion, in half of the oil for about 10 minutes.
  2. In a smaller saucepan, mix remaining oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and cook over medium heat for 5 minutes. Stirring continuously. 
  3. Pour spice and garlic mix into vegetable mix.
  4. Add the broccoli and orange juice.
  5. Allow to simmer on a low heat for 45 minutes. Stirring occasionally.
  6. Bake or pan-fry Butternut & Almond Bites while curry is cooking and add them to the curry before you remove it from the heat.

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