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Marrakesh Vegetable Curry

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Marrakesh Vegetable Curry

Directions

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Ingredients :

  • 1 sweet potato
  • peeled and cubed
  • 1 medium eggplant
  • cubed
  • 1 green bell pepper
  • chopped
  • 1 red bell pepper
  • chopped
  • 2 carrots
  • chopped
  • 1 onion
  • chopped
  • 6 tablespoons olive oil
  • 3 cloves garlic
  • minced
  • 1 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • ¾ tablespoon sea salt
  • ¾ teaspoon cayenne pepper
  • 1 (15 ounce) can garbanzo beans
  • drained
  • ¼ cup blanched almonds
  • 1 zucchini
  • sliced
  • 2 tablespoons raisins
  • 1 cup orange juice
  • 10 ounces spinach
  • Methods :

  • In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
  • 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.
  • 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.
  • Add spinach to pot and cook for 5 more minutes. Serve!
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