Marrakesh Vegetable Curry
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1 sweet potato, peeled and cubed
- 1 medium eggplant, cubed
- 1 green bell pepper, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 88.74 ml olive oil
- 3 garlic cloves, minced
- 4.92 ml ground turmeric
- 14.79 ml curry powder
- 4.92 ml ground cinnamon
- 11.09 ml sea salt
- 3.69 ml cayenne pepper
- 425.24 g can garbanzo beans, drained
- 59.14 ml blanched almond
- 1 zucchini, sliced
- 29.58 ml raisins
- 236.59 ml orange juice
- 283.49 g spinach
directions
- In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
- 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.
- 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.
- Add spinach to pot and cook for 5 more minutes. Serve!
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.