MARRAKESH VEGETABLE CURRY

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Marrakesh Vegetable Curry image

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!

Provided by ElizabethKnicely

Categories     Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 garlic cloves, 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 almond
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

Steps:

  • 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 sauté 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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