Marrakesh Vegetable Curry

Name: Marrakesh Vegetable Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 0.25 cup Almonds; 2 whole Carrot; 0.75 tsp Cayenne Pepper; 1 tbsp Curry Powder; 1 whole Eggplant; 1 whole Garbanzo Beans; 3 cloves Garlic; 1 whole Green Bell Pepper; 1 tsp Ground Cinnamon; 1 tsp Ground Turmeric; 6 tbsp Olive Oil; 1 whole Onion; 1 cup Orange Juice; 2 tbsp Raisin; 1 whole Red Bell Pepper; 0.75 tbsp Sea Salt; 10 oz Spinach; 1 whole Sweet Potato; 1 whole Zucchini

Dinner 🍽️Lunch 🥪 Moroccan Low-Sodium Sugar-Free Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Marrakesh Vegetable Curry brings together tender sweet potato, eggplant, zucchini, peppers, and spinach with chickpeas and almonds in a warmly spiced sauce scented with turmeric, curry, cinnamon, and a hint of cayenne. Raisins and orange juice add gentle sweetness to balance the heat. Serve it hot with brown rice or couscous for a vibrant, satisfying meal any night of the week.

Prep15 mins
Cook35 mins
Serves6
DifficultyEasy

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

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

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

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