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    You are in: Home / Recipes / Marrakesh Vegetable Curry Recipe
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    Marrakesh Vegetable Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    ElizabethKnicely's Note:

    A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
    2. 2
      In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and sauté over medium heat for 3 minutes.
    3. 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.
    4. 4
      Add spinach to pot and cook for 5 more minutes. Serve!

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    Nutritional Facts for Marrakesh Vegetable Curry

    Serving Size: 1 (392 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 353.1
     
    Calories from Fat 165
    46%
    Total Fat 18.3 g
    28%
    Saturated Fat 2.3 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 1156.3 mg
    48%
    Total Carbohydrate 42.7 g
    14%
    Dietary Fiber 11.0 g
    44%
    Sugars 12.0 g
    48%
    Protein 9.0 g
    18%

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