Marrakesh Vegetable Curry
Sweet potato, eggplant, spinach, zucchini, red and green bell peppers, carrots, and onion are just a few of the vegetables found in this curry. It is combined with chickpeas, raisins, and spices along with blanched almonds. Serve alongside couscous or brown rice.

Place the sweet potato, eggplant, peppers, carrots, onion, and three tablespoons of oil in a big Dutch oven.

5 minutes of medium-high heat sautéing.

3 tablespoons of olive oil, garlic, turmeric, curry powder, cinnamon, salt, and pepper should be added to a medium saucepan.

Sauté for 3 minutes over medium heat.

Fill the Dutch oven with the vegetables and add the garlic and spice mixture to it.

Add the orange juice, garbanzo beans, almonds, raisins, and zucchini.

20 minutes of covered simmering