Marrakesh Vegetable Curry recipe

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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
¾ tablespoon sea salt
¾ teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
¼ cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

Nutrition Info

330.4 calories
carbohydrate: 39 g
cholesterol: : -
fat: 18 g
fiber: 10.5 g
protein: 8 g
saturatedFat: 2.3 g
servingSize: -
sodium: 874.3 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

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!

Recipe Yield

6 servings

Recipe Note

A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!

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