In The Kitchen
Marrakesh Vegetable Curry
Description :
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!
Ingredient :
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1 sweet potato, peeled and cubed
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1 medium eggplant, cubed
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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2 carrots, chopped
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1 onion, chopped
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6 tablespoons olive oil
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3 cloves garlic, minced
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1 teaspoon ground turmeric
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1 tablespoon curry powder
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1 teaspoon ground cinnamon
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¾ tablespoon sea salt
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¾ teaspoon cayenne pepper
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1 (15 ounce) can garbanzo beans, drained
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¼ cup blanched almonds
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1 zucchini, sliced
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2 tablespoons raisins
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1 cup orange juice
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10 ounces spinach
Direction :
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In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
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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.
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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.
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Add spinach to pot and cook for 5 more minutes. Serve!
