Marrakesh Vegetable Curry 15 Aug 17

Marrakesh Vegetable Currygreat served over rice!

1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green and 1 red bell pepper, chopped
2 carrots, chopped
1 zucchini, sliced
1 onion, chopped
6 T olive oil
3 cloves garlic, minced
1 t ground turmeric
1 T curry powder
1 t ground cinnamon
3/4 T sea salt
1 1/2 t cayenne pepper
1 (15 oz) can garbanzo beans, drained
1/4 c blanched almonds
2 T raisins
1 c orange juice
10 oz spinach

In large dutch oven saute all vegetables except spinach over medium heat for 5 minutes in olive oil. 

In medium saucepan saute garlic and seasonings in 3 T olive oil over medium heat for about3 minutes.

Pour garlic and spice mixture over vegetables. Add beans, almonds zucchini, raisins and orange juice. Simmer 20 minutes, covered. Add spinach to pot and cook 5 more minutes.