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

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