Marrakesh Vegetable Curry |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I took into account some of the reviews that stated some of the vegetables were uncooked and others were overcooked. So I worked with the recipe a bit, and think the order I cooked everything worked well because all of the vegetables were cooked evenly. Ingredients:
6 tablespoons olive oil |
2 carrots, chopped |
1 sweet potato, peeled and cubed |
1 cup orange juice |
2 tablespoons raisins |
1 (15 ounce) can garbanzo beans, drained (chickpeas) |
1 medium eggplant, cubed |
1 zucchini, sliced |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
1 onion, chopped |
4 garlic cloves, minced |
2 teaspoons ground turmeric |
1 tablespoon curry powder |
1 teaspoon ground cinnamon |
1/2 tablespoon sea salt |
3/4 teaspoon cayenne pepper |
1 teaspoon ginger, freshly grated (i used ground, and it was ok) |
1/4 cup blanched almond |
10 ounces spinach |
cooked rice (optional) or couscous (optional) or quinoa (optional) |
Directions:
1. Heat oil to a large Dutch oven over medium heat. Add carrots and sweet potato and cook for 5 minutes.
2. Add orange juice, raisins and chickpeas, and cook 10 minutes.
3. Add eggplant, zucchini, both bell peppers, onion and garlic, and cook 10 minutes more.
4. Add the turmeric, curry powder, cinnamon, sea salt, cayenne, ginger, almonds, and spinach to pot, and cook for 5 more minutes.
5. Serve over cooked white rice, couscous or quinoa.
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