Marrakesh Vegetable Curry

This curry is full of veggies: sweet potato, eggplant, spinach, zucchini, red and green bell peppers, carrots, and onion. It's mixed with blanched almonds, chickpeas, raisins, and spices. Serve with brown rice or couscous.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 330 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 2 tablespoons raisins
• 1 cup orange juice
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 sweet potato, peeled and cubed
• 1 (15 ounce) can garbanzo beans, drained
• 6 tablespoons olive oil
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 tablespoon curry powder
• 2 carrots, chopped
• 1 teaspoon ground turmeric
• 1 zucchini, sliced
• 1 medium eggplant, cubed
• ¾ tablespoon sea salt
• ¾ teaspoon cayenne pepper
• ¼ cup blanched almonds
• 10 ounces spinach

Recipe Instructions

Step 1

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.

Step 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.

Step 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.

Step 4

Add spinach to pot and cook for 5 more minutes. Serve!