Marrakesh Vegetable Curry
- Reviews 1
Ready In: 55 mins
Serves: 6
Ingredients
- 6 tablespoons olive oil
- 2 carrots, chopped
- 1 sweet potato, peeled and cubed
- 1 cup orange juice
- 2 tablespoons raisins
- 1 (15 ounce) can garbanzo beans, drained (chickpeas)
- 1 medium eggplant, cubed
- 1 zucchini, sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground turmeric
- 1 tablespoon curry powder
- 1 teaspoon ground cinnamon
- 1⁄2 tablespoon sea salt
- 3⁄4 teaspoon cayenne pepper
- 1 teaspoon ginger, freshly grated (I used ground, and it was OK)
- 1⁄4 cup blanched almond
- 10 ounces spinach
- cooked rice (optional) or couscous (optional) or quinoa (optional)
Directions
- Heat oil to a large Dutch oven over medium heat. Add carrots and sweet potato and cook for 5 minutes.
- Add orange juice, raisins and chickpeas, and cook 10 minutes.
- Add eggplant, zucchini, both bell peppers, onion and garlic, and cook 10 minutes more.
- Add the turmeric, curry powder, cinnamon, sea salt, cayenne, ginger, almonds, and spinach to pot, and cook for 5 more minutes.
- Serve over cooked white rice, couscous or quinoa.
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