Recipe for...Marrakesh Vegetable Curry


Recipe for... potato recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Marrakesh Vegetable Curry This recipe is rated : 1 Recipe Ingredients 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 (15 ounce) can garbanzo beans, drained 1/4 cup blanched almonds 1 zucchini, sliced 2 tablespoons raisins 1 cup orange juice 10 ounces spinach Cooking Procedures In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes. 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. 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. Add spinach to pot and cook for 5 more minutes. Serve!	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: rom fire. Stir in 2 tablespoons of flour and the Spanish sauce. Cook, stirring over slow fire until it bubbles. Add crab or fish and good cube of butter substitute, with juice of lemon and seasoning to taste. Cook five minutes, stirring carefully. Remove from stove and stir in the beaten egg. Put in shells or ramekins, sprinkle with grated cheese and crumbs. Dot with butter substitute and bake in moderate oven until brown. Garnish with slices of lemon and chopped parsley. Mrs. V. Quartar
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