MARRAKESH VEGETABLE CURRY

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Marrakesh Vegetable Curry image

I found this delicious Moroccan curry recipe on the Albertsons website, posted by Niblets. I took into account some of the reviews that stated some of the vegetables were uncooked and others were overcooked. So I worked with the recipe a bit, and think the order I cooked everything worked well because all of the vegetables were cooked evenly.

Provided by Northwestgal

Categories     Curries

Time 55m

Yield 6 serving(s)

Number Of Ingredients 21

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)

Steps:

  • Heat oil to a large Dutch oven over medium heat. Add carrots and sweet potato and cook for 5 minutes.
  • Add orange juice, raisins and chickpeas, and cook 10 minutes.
  • Add eggplant, zucchini, both bell peppers, onion and garlic, and cook 10 minutes more.
  • Add the turmeric, curry powder, cinnamon, sea salt, cayenne, ginger, almonds, and spinach to pot, and cook for 5 more minutes.
  • Serve over cooked white rice, couscous or quinoa.

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