Marrakesh Vegetable Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A vegetable-full curry! Serve this with jasmine rice, or in a whole-wheat pita. Add chickpeas for a protein-packed nutritional meal. Ingredients:
1 sweet potato, peeled and cubed |
1 medium eggplant, cubed |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
2 carrots, chopped |
1 onion, chopped |
1 tablespoon olive oil |
1 teaspoon vegetable oil |
3 cloves garlic |
1 teaspoon ground turmeric |
1 tablespoon curry powder |
1 teaspoon ground cinnamon |
3/4 tablespoon sea salt |
3/4 teaspoon cayenne pepper |
1 zucchini |
10 ounces spinach |
Directions:
1. In a large Dutch oven, place sweet potato, eggplant, bell peppers, carrots, onion, and veg oil. Saute over medium heat for 5 minutes.
2. In a medium sauce-pan place 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 the vegetables in it. Add the zucchini and simmer 20 minutes covered.
4. Add spinach to pot and cook for 5 more minutes. Serve!
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