---
title: "Marrakesh Vegetable Curry"
date: 2021-08-22T21:08:39-04:00
draft: false
tags: ["dinner", "rice", "chickpeas"]
cover:
    image: "images/image.jpg"
---

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!

![](images/image.jpg)

|Prep time|Total time|
--- | ---
|15m|50m|


## Ingredients

|Ingredient|Quantity|
--- | ---
sweet potato, peeled and cubed|1
eggplant, cubed|1 medium 
green bell pepper, chopped|1
red bell pepper, chopped|1
carrots, chopped|2
onion, chopped|1
olive oil|6 tsp.
garlic, minced|3 cloves 
ground turmeric|1 tsp. 
curry powder|1 Tbsp. 
ground cinnamon|1 tsp. 
sea salt
cayenne pepper|3/4 tsp. 
garbanzo beans, drained|1 (15 oz.) can 
blanched almonds|1/4 cup 
zucchini, sliced|1
raisins|2 tsp 
orange juice|1 cup 


## Directions

1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
1. In a medium saucepan place 3 tsp. olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
1. 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.
1. Add spinach to pot and cook for 5 more minutes.


Source: [allrecipes.com](https://www.allrecipes.com/recipe/13988/marrakesh-vegetable-curry/)
