Marrakesh Vegetable Curry


Try this Marrakech vegetable curry recipe by recipes expert


1 sweet potato, peeled and in cubes
1 medium eggplant, in cubes
1 green bell pepper, minced
1 red bell pepper, minced
2 carrots, chopped
1 onion, minced
6 tablespoons olive oil
3/4 tablespoon sea salt
1 (15 ounce) can garbanzo beans, drained
3 cloves garlic, chopped
1 teaspoon ground turmeric
10 ounces spinach
1 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper
1 tablespoon curry powder
1/4 cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice


In a big Dutch oven put sweet potato, peppers, carrots, eggplant, onion, and 3 tablespoons oil. Sauté on medium flame for 6 minutes.
In a medium saucepan put 3 tablespoons olive oil, turmeric, curry powder, garlic, cinnamon, salt and pepper and cook on medium flame for 4 minutes.
Pour garlic and spice batter into the Dutch oven with veggies in it. Include the garbanzo beans, zucchini, raisins, almonds, and orange juice. Boil for 18 minutes, covered.
Put in spinach to pan and stir for 6 more minutes. Serve!