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52 lines
1.5 KiB
Markdown
52 lines
1.5 KiB
Markdown
---
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title: "Marrakesh Vegetable Curry"
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date: 2021-08-22T21:08:39-04:00
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draft: false
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tags: ["dinner", "rice", "chickpeas"]
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cover:
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image: "images/image.jpg"
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---
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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!
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|Prep time|Total time|
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--- | ---
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|15m|50m|
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## Ingredients
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|Ingredient|Quantity|
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--- | ---
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sweet potato, peeled and cubed|1
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eggplant, cubed|1 medium
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green bell pepper, chopped|1
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red bell pepper, chopped|1
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carrots, chopped|2
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onion, chopped|1
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olive oil|6 tsp.
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garlic, minced|3 cloves
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ground turmeric|1 tsp.
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curry powder|1 Tbsp.
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ground cinnamon|1 tsp.
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sea salt
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cayenne pepper|3/4 tsp.
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garbanzo beans, drained|1 (15 oz.) can
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blanched almonds|1/4 cup
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zucchini, sliced|1
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raisins|2 tsp
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orange juice|1 cup
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## Directions
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1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
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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.
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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.
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1. Add spinach to pot and cook for 5 more minutes.
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Source: [allrecipes.com](https://www.allrecipes.com/recipe/13988/marrakesh-vegetable-curry/)
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