• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Marrakesh Vegetable Curry

  • 6servings
  • 35minutes
  • 330calories

Add to MenuAdd to Calendar

Source: allrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E, P
MineralsCopper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 sweet potato, peeled and cubed

  2. 1 medium eggplant, cubed

  3. 1 green bell pepper, chopped

  4. 1 red bell pepper, chopped

  5. 2 carrots, chopped

  6. 1 onion, chopped

  7. 6 tablespoons olive oil

  8. 3 cloves garlic, minced

  9. 1 teaspoon ground turmeric

  10. 1 tablespoon curry powder

  11. 1 teaspoon ground cinnamon

  12. 3/4 tablespoon sea salt

  13. 3/4 teaspoon cayenne pepper

  14. 1 (15 ounce) can garbanzo beans, drained

  15. 1/4 cup blanched almonds

  16. 1 zucchini, sliced

  17. 2 tablespoons raisins

  18. 1 cup orange juice

  19. 10 ounces spinach

Instructions Jump to Ingredients ↑

  1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.

  2. 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.

  3. 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.

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

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback