Name: Marrakesh Vegetable Curry
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Sweet potato, peeled and cubed - 1; Medium eggplant, cubed - 1; Green bell pepper, chopped - 1; Red bell pepper, chopped - 1; Carrots, chopped - 2; Onion, chopped - 1; Olive oil - 6 tablespoons; Garlic, minced - 3 cloves; Ground turmeric - 1 teaspoon; Curry powder - 1 tablespoon; Ground cinnamon - 1 teaspoon; Sea salt - ¾ tablespoon; Cayenne pepper - ¾ teaspoon; Garbanzo beans, drained - 1 (15 ounce) can; Blanched almonds - ¼ cup; Zucchini, sliced - 1; Raisins - 2 tablespoons; Orange juice - 1 cup; Spinach - 10 ounces

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Marrakesh Vegetable Curry

1. Sweet potato, peeled and cubed - 1

2. Medium eggplant, cubed - 1

3. Green bell pepper, chopped - 1

4. Red bell pepper, chopped - 1

5. Carrots, chopped - 2

6. Onion, chopped - 1

7. Olive oil - 6 tablespoons

8. Garlic, minced - 3 cloves

9. Ground turmeric - 1 teaspoon

10. Curry powder - 1 tablespoon

11. Ground cinnamon - 1 teaspoon

12. Sea salt - ¾ tablespoon

13. Cayenne pepper - ¾ teaspoon

14. Garbanzo beans, drained - 1 (15 ounce) can

15. Blanched almonds - ¼ cup

16. Zucchini, sliced - 1

17. Raisins - 2 tablespoons

18. Orange juice - 1 cup

19. Spinach - 10 ounces

How to cook deliciously - Marrakesh Vegetable Curry

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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