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Moroccan Vegetable Curry

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Moroccan
Moroccan Vegetable Curry
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
Instructions
1
Begin by placing the sweet potato, eggplant, peppers, carrots, onion, and three tablespoons of oil in a large Dutch oven. Heat it over medium heat for 5 minutes, stirring occasionally.
2
Next, combine three tablespoons of olive oil, garlic, turmeric, curry powder, cinnamon, salt, and pepper in a medium saucepan. Heat it over medium heat for 3 minutes, stirring constantly.
3
Now, pour the garlic and spice mixture into the Dutch oven with the vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice to the pot. Cover it and let it simmer for 20 minutes.
4
After that, add a handful of spinach to the pot and continue cooking for an additional 5 minutes. Your dish is now ready to be served!