Marrakesh Vegetable Curry

I made this for dinner a few weeks ago and boy, was it good! The original recipe called for eggplant, which I can't stand for the life of me, so instead I used an extra sweet potato (yum!) and zucchini. This recipe yielded about 8 servings, so took me a while to finish up :P, but I actually didn't mind eating all those leftovers for an entire week!

MARRAKESH VEGETABLE CURRY

Ingredients:

• 2 sweet potatos, peeled and cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped (I used about 1/2 pound of baby carrots)
  
• 1 onion, chopped
• 6 tablespoons olive oil, divided
  
• 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
• 2 zucchinis, sliced
• 2 tablespoons raisins
• 1 cup orange juice
• 10 ounces spinach

Directions:

1. In a large Dutch oven place sweet potato, 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 with rice.
   

Yields: 6-8 servings

Links:
Original recipe