Marrakesh Vegetable Curry

Name: Marrakesh Vegetable Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 6 tbsp olive oil; 2 carrots; 1 sweet potato; 1 cup orange juice; 2 tbsp raisins; 1 can garbanzo beans (15 ounce); 1 medium eggplant; 1 zucchini; 1 green bell pepper; 1 red bell pepper; 1 onion; 4 garlic cloves; 2 tsp ground turmeric; 1 tbsp curry powder; 1 tsp ground cinnamon; 0.5 tbsp sea salt; 0.75 tsp cayenne pepper; 1 tsp ginger; 0.25 cup blanched almond; 10 oz spinach; couscous or quinoa

A Moroccan curry of chickpeas, aubergine and carrots, seasoned with curry powder and turmeric.

55 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 35 min · 55 min total
Difficulty: medium

1
Heat oil to a large Dutch oven over medium heat. Add carrots and sweet potato and cook for 5 minutes.
5 min
2
Add orange juice, raisins and chickpeas, and cook 10 minutes. Add eggplant, zucchini, both bell peppers, onion and garlic, and cook 10 minutes more.
3
Add the turmeric, curry powder, cinnamon, sea salt, cayenne, ginger, almonds, and spinach to pot, and cook for 5 more minutes.
4
Serve over cooked white rice, couscous or quinoa.