Marrakesh Vegetable Curry
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 ⓘ
- 3/4 tablespoon sea salt ⓘ
- 3/4 teaspoon cayenne pepper ⓘ
- 1 (15 ounce) can garbanzo beans, drained ⓘ
- 1/4 cup blanched almonds ⓘ
- 1 zucchini, sliced ⓘ
- 2 tablespoons raisins ⓘ
- 1 cup orange juice ⓘ
- 10 ounces spinach ⓘ
Instructions
- 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 saute 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!
Nutrition & Diet Analysis (per serving)
1086
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).