Marrakesh Vegetable Curry
Description
A North African–inspired curry packed with root vegetables, chickpeas, and dried fruit in a spiced tomato sauce. Flavored with cumin, cinnamon, and harissa—perfect over couscous or rice for a hearty plant-based meal.
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 3/4 tablespoon sea salt
- 3/4 teaspoon cayenne pepper
- 1 (15 ounce) can garbanzo beans, drained
- 1/4 cup blanched almonds
- 1 zucchini, sliced
- 2 tablespoons raisins 1 cup orange juice 10 ounces spinach
Directions
- 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!
