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Marrakesh Vegetable Curry
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Colorful veggie curry with almonds, chickpeas, and raisins. Served with brown rice or couscous.
Ingredients:
  • 1 sweet potato, peeled and cubed
  • 1 medium eggplant, cubed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 6 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • 0.75 tablespoon sea salt
  • 0.75 teaspoon cayenne pepper
  • 1 (15 ounce) can garbanzo beans, drained
  • 0.25 cup blanched almonds
  • 1 zucchini, sliced
  • 2 tablespoons raisins
  • 1 cup orange juice
  • 10 ounces spinach
Instructions:
  • Place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil in a large Dutch oven. Saute over medium heat for 5 minutes until golden and fragrant.
  • Heat 3 tablespoons of olive oil in a medium saucepan over medium heat. Add garlic, turmeric, curry powder, cinnamon, salt, and pepper. Saute for 3 minutes.
  • Transfer the flavorful garlic and spice mixture into the Dutch oven containing the vegetables. Incorporate the garbanzo beans, almonds, zucchini, raisins, and orange juice. Allow it to simmer for 20 minutes with the lid on.
  • Continue cooking spinach in the pot for an additional 5 minutes before serving.

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