Marrakesh Vegetable Curry

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Serving Size: 1/6 of a recipe

Servings Per Recipe: 6

Ingredients

• 1 sweet potato, peeled and cubed
• 1 medium eggplant, cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrot, chopped
• 1 onion, chopped
• 6 tbsp olive oil
• 3 clove garlic, minced
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1 tsp ground cinnamon
• 3⁄4 tbsp sea salt
• 3⁄4 tsp cayenne pepper
• 15 oz can garbanzo beans, drained
• 1⁄4 cup blanched almonds
• 1 zucchini, sliced
• 2 tbsp raisins
• 1 cup orange juice
• 10 oz spinach

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 tablespoons 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 the pot and cook for 5 more minutes. Serve!

Recipe by: Kitchme