Marrakesh Vegetable Curry

Name: Marrakesh Vegetable Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 piece Sweet Potato (1 sweet potato, peeled and cubed); 1 piece Eggplant (1 medium eggplant, cubed); 1 piece Green Bell Pepper (1 green bell pepper, chopped); 1 piece Red Bell Pepper (1 red bell pepper, chopped); 2 pieces Carrot (2 carrots, chopped); 1 piece Yellow Onion (1 yellow onion, chopped); 6 tbsp Olive Oil (6 tablespoons olive oil); 3 cloves Garlic (3 cloves garlic, minced); 1 tsp Ground Turmeric (1 teaspoon ground turmeric); 1 tbsp Curry Powder (1 tablespoon curry powder); 1 tsp Cinnamon (1 teaspoon ground cinnamon); ¾ tbsp Sea Salt (0.75 tablespoon fine sea salt); ¾ tsp Cayenne Pepper (0.75 teaspoon cayenne pepper); 1 can Chickpeas (1 (15 ounce) can chickpeas, drained); ¼ cup Almond (0.25 cup blanched almonds); 1 piece Zucchini (1 zucchini, sliced); 2 tbsp Raisins (2 tablespoons raisins); 1 cup Orange Juice (1 cup orange juice); 10 oz Spinach (10 ounces spinach)

50 minAmerican

Servings6

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Vegetarian
Vegan
Pescatarian

Ingredients

For 6 servings

Sweet Potato1 piece · 1 sweet potato, peeled and cubed
Eggplant1 piece · 1 medium eggplant, cubed
Green Bell Pepper1 piece · 1 green bell pepper, chopped
Red Bell Pepper1 piece · 1 red bell pepper, chopped
Carrot2 pieces · 2 carrots, chopped
Yellow Onion1 piece · 1 yellow onion, chopped
Olive Oil6 tbsp · 6 tablespoons olive oil
Garlic3 cloves · 3 cloves garlic, minced
Ground Turmeric1 tsp · 1 teaspoon ground turmeric
Curry Powder1 tbsp · 1 tablespoon curry powder
Cinnamon1 tsp · 1 teaspoon ground cinnamon
Sea Salt¾ tbsp · 0.75 tablespoon fine sea salt
Cayenne Pepper¾ tsp · 0.75 teaspoon cayenne pepper
Chickpeas1 can · 1 (15 ounce) can chickpeas, drained
Almond¼ cup · 0.25 cup blanched almonds
Zucchini1 piece · 1 zucchini, sliced
Raisins2 tbsp · 2 tablespoons raisins
Orange Juice1 cup · 1 cup orange juice
Spinach10 oz · 10 ounces spinach

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Steps

1in a large dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil.
2saute over medium heat for 5 minutes.
3in a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
4pour garlic and spice mixture into the dutch oven with vegetables in it.
5add the chickpeas, almonds, zucchini, raisins, and orange juice.
6simmer 20 minutes, covered.
7add spinach to pot and cook for 5 more minutes.
8serve!