Marrakesh Vegetable Curry

Ingredients

  • 1sweet potato, peeled and cubed
  • 1medium eggplant, cubed
  • 1green bell pepper, chopped
  • 1red bell pepper, chopped
  • 2carrots, chopped
  • 1onion, chopped
  • 6 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • ¾ tablespoon sea salt
  • ¾ teaspoon cayenne pepper
  • 1 (15 ounce) can garbanzo beans, drained
  • ¼ cup blanched almonds
  • 1zucchini, sliced
  • 2 tablespoons raisins
  • 1 cup orange juice
  • 10 ounces spinach
  • Directions

  • Step 1

    In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.

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  • Step 2

    In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.

  • Step 3

    Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.

  • Step 4

    Add spinach to pot and cook for 5 more minutes. Serve!

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