Marrakesh Vegetable Curry

Curries include some of the healthiest and tastiest spices you can find around the world. This dish definitely makes the turmeric’s flavor stand out and even if you do not like vegetables you will be pleasantly surprised with this curry. Take a second to read up on why turmeric is just so good for you, here.


Marrakesh Vegetable Curry


  • 1 Sweet Potato (peeled and cubed)
  • 1 Medium Eggplant (cubed)
  • 2 Bell Peppers (chopped)
  • 2 Carrots (chopped)
  • 1 Onion (chopped)
  • 6 tablespoons Olive Oil
  • 3 cloves Garlic (minced)
  • 1 teaspoon Turmeric
  • 1 tablespoon Curry Powder
  • 1 teaspoon Cinnamon
  • 3/4 teaspoons Sea Salt
  • 3/4 teaspoons Cayenne Pepper
  • 1 can Garbanzo Beans (drained)
  • 1/4 cup Blanched Almonds
  • 1 Zucchini (sliced)
  • 2 heaped tablespoons Raisins
  • 1 cup Orange Juice (fresh)
  • 10oz Spinach (fresh)


Step 1
In large pot, over medium heat, saute sweet potato, eggplant, peppers, carrots, onion in 3 tablespoons of oil for about five minutes. Set aside.
Step 2
In medium sauce pan combined 3 tablespoons of oil, garlic, turmeric, curry powder, cinnamon, salt, and pepper. Saute over medium heat for three minutes.
Step 3
Pour spice mixture into pot with vegetables.Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
Step 4
Add spinach to the pot and continue to cook for five more minutes. Serve hot.