recipes.simon987.net/content/recipes/marrakesh-vegetable-curry/index.md

title	date	draft	tags	cover
Marrakesh Vegetable Curry	2021-08-22T21:08:39-04:00	false	dinner rice chickpeas	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!

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.
2. 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.
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.
4. Add spinach to pot and cook for 5 more minutes.

Source: allrecipes.com