Marrakesh Vegetable Curry

Marrakesh Vegetable Curry

This seems to be EVERYBODY’S recipe.  So I guess I should stick to it and see how this turns out. 

So this is exactly how the recipe reads and I added a few changes at the bottom.

1 sweet potato*, peeled, cubed

1 medium eggplant, cubed

1 green bell pepper, seeded and chopped

1 red pepper, seeded and chopped

2 carrots, chopped

1 small onion, chopped

6 Tbsp oil sunflower or coconut oil

3 cloves garlic, minced

1 tsp turmeric

1 Tbsp curry powder

1 tsp ground cinnamon

1/2 Tbsp sea salt

3/4 tsp cayenne pepper*

1 can (15 ounce) garbanzo beans (chickpeas), drained

1/4 cup blanched almonds

1 small zucchini*, sliced

2 Tbsp raisins

2 cups Orange juice

1 bunch spinach, washed and coarsely chopped or froze  spinach

In a large Dutch oven or soup pot, place sweet potato, eggplant, peppers, carrots, onion and 3 tablespoons oil. Sauté over medium heat for 10  minutes.

In a medium saucepan place 3 tablespoons oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and sauté 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 minutes. Serve!

 

TIPS:

I added another 5 minutes (from 5 to 10 mins) and  ½ cup water to the simmering vegetables, as mine needed more time to cook though

          If you like it more spicy then add some hot peppers and then top with a dab of yogurt

I did not have Orange juice so I used the juice of two very juicy oranges and their inside segments all squished up.

 I also substituted small white beans for the chick peas, as that too I did not have on hand

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!