Marrakesh Vegetable Curry

1. 1

   In a large Dutch oven, add the sweet potato, eggplant, peppers, carrots, onion, and three tablespoons of oil. Sauté over medium heat for 5 minutes.

2. 2

   In a medium saucepan, add 3 tablespoons of olive oil, the garlic, turmeric, curry powder, cinnamon, salt, and pepper, and sauté over medium heat for 3 minutes.

3. 3

   Pour the garlic and spice mixture into the Dutch oven with the vegetables. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Cover and simmer for 20 minutes.

4. 4

   Add the spinach to the pot and cook for 5 more minutes. Serve.

• Calories 371.24 kcal Moderate
• Protein 7.3 g Moderate
• Carbs 45.32 g Moderate
• Total Fat 18.69 g High
• Saturated Fat 2.59 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 1.62 mg Low Source
• Sodium 191.25 mg Moderate
• Fiber 9.67 g Good Source
• Sugar 17.04 g High
• Added Sugar 0.0 g Low Source
• Calcium 144.67 mg Moderate
• Iron 3.23 mg Moderate
• Potassium 692.39 mg Moderate
• Vitamin A 1203.23 mcg_rae Good Source
• Vitamin C 43.53 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Garlic 🧄
• Onions 🧅