Moroccan Vegetable Curry

The Moroccan cuisine is known for its noumerous spices. For this curry you will need quite a lot of ingrediences, but it is easy to cook.

What you need:

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  can garbanzo beans, drained

1/4 cup blanched almonds

1 zucchini, sliced

2 tablespoons raisins

1 cup orange juice

How you make it:

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.

Enjoy it!

 

Tip:

Serve it with mincede, which is the national beverage of Morocco.