Marrakesh Vegetable Curry

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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!
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