Marrakesh Vegetable Curry
Description
This curry is full of veggies: sweet potato, eggplant, spinach, zucchini, red and green bell peppers, carrots, and onion. It's mixed with blanched almonds, chickpeas, raisins, and spices. Serve with brown rice or couscous.
Ingredients
•
1 sweet potato, peeled and cubed
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1 medium eggplant, cubed
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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2 carrots, chopped
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1 onion, chopped
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6 tablespoons olive oil
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3 cloves garlic, minced
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1 teaspoon ground turmeric
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1 tablespoon curry powder
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1 teaspoon ground cinnamon
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3/4 tablespoon sea salt
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3/4 teaspoon cayenne pepper
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1 (15 ounce) can garbanzo beans, drained
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1/4 cup blanched almonds
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1 zucchini, sliced
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2 tablespoons raisins
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1 cup orange juice
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10 ounces spinach
Directions
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
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
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
Add spinach to pot and cook for 5 more minutes. Serve!