Marrakesh Vegetable Curry

Name: Marrakesh Vegetable Curry
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; couscous (optional) or quinoa (optional)

21 ingredients

5 steps

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
couscous (optional) or quinoa (optional)

Directions

1

Heat oil to a large Dutch oven over medium heat. Add carrots and sweet potato and cook for 5 minutes.
2

Add orange juice, raisins and chickpeas, and cook 10 minutes.
3

Add eggplant, zucchini, both bell peppers, onion and garlic, and cook 10 minutes more.
4

Add the turmeric, curry powder, cinnamon, sea salt, cayenne, ginger, almonds, and spinach to pot, and cook for 5 more minutes.
5

Serve over cooked white rice, couscous or quinoa.