For an extra layer of flavor, try using carrot-ginger juice in place of orange juice. Garnish with fresh cilantro or a dollop of plain yogurt for a cooling contrast. Feel free to adjust the amount of cayenne pepper to suit your spice preference.
Embark on a flavorful journey to Marrakesh with this vibrant and aromatic vegetable curry. Bursting with colorful vegetables and fragrant spices, this dish is a celebration of North African cuisine. A hearty and satisfying meal that's sure to delight your taste buds.
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Recipe View In a large Dutch oven, combine the sweet potato, eggplant, bell peppers, carrots, onion, and 3 tablespoons of olive oil. Sauté over medium heat until slightly softened (approximately 5 minutes).
Recipe View In a medium saucepan, heat the remaining 3 tablespoons of olive oil over medium heat. Add the minced garlic, turmeric, curry powder, cinnamon, sea salt, and cayenne pepper. Sauté until fragrant (approximately 3 minutes).
Recipe View Pour the garlic and spice mixture into the Dutch oven with the vegetables. Add the drained garbanzo beans, blanched almonds, zucchini slices, raisins, and orange juice. Cover and simmer for 20 minutes, allowing the flavors to meld together.
Recipe View Stir in the spinach and cook until wilted (approximately 5 minutes). Serve hot over your favorite rice or couscous.
For an extra layer of flavor, try using carrot-ginger juice in place of orange juice. Garnish with fresh cilantro or a dollop of plain yogurt for a cooling contrast. Feel free to adjust the amount of cayenne pepper to suit your spice preference.
Georgette Kuhnhuels
Aug 26, 2024I love how easy this recipe is to follow. It's a great weeknight meal.
Kailee Hegmann
Jun 11, 2024This curry is absolutely delicious! The combination of sweet and savory flavors is perfect.
Dino Powlowski
Apr 5, 2024The aroma while cooking this dish is incredible! It fills the whole house with warmth and spice.
Caitlyn Armstrongblick
Oct 1, 2023My family raved about this curry. I will definitely be making it again!