Marrakesh Vegetable Curry

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
75%
Marrakesh Vegetable Curry
50 min.
6
351kcal

Suggestions


Welcome to a culinary journey that transports you straight to the vibrant streets of Marrakesh! Our Marrakesh Vegetable Curry is a delightful fusion of flavors and textures, perfect for anyone seeking a healthy, plant-based meal. This dish is not only vegetarian and vegan but also gluten-free and dairy-free, making it an excellent choice for a variety of dietary preferences.

Imagine the warmth of spices like curry powder, turmeric, and cinnamon mingling with the sweetness of orange juice and the earthiness of fresh vegetables. Each bite is a celebration of wholesome ingredients, including nutrient-rich garbanzo beans, colorful bell peppers, and hearty sweet potatoes. The addition of blanched almonds adds a satisfying crunch, while the spinach brings a burst of freshness to the dish.

Ready in just 50 minutes, this Marrakesh Vegetable Curry serves six, making it an ideal option for family dinners or gatherings with friends. With only 351 calories per serving, you can indulge in a flavorful meal without any guilt. Whether you’re looking for a hearty appetizer, a satisfying snack, or a vibrant starter, this curry is sure to impress. So, roll up your sleeves and get ready to savor the rich, aromatic flavors of Marrakesh in your own kitchen!

Ingredients

  • 0.3 cup blanched almonds and 
  • 15 ounce garbanzo beans drained canned
  •  carrots chopped
  • 0.8 teaspoon cayenne pepper 
  • tablespoon curry powder 
  • medium eggplant cubed
  • cloves garlic minced
  •  bell pepper green chopped
  • teaspoon ground cinnamon 
  • teaspoon ground turmeric 
  • tablespoons olive oil 
  •  onion chopped
  • cup orange juice 
  • tablespoons raisins 
  •  bell pepper red chopped
  • 0.8 tablespoon sea salt 
  • 10 ounces pkt spinach 
  •  sweet potatoes and into cubed peeled
  •  zucchini sliced

Equipment

  • sauce pan
  • pot
  • dutch oven

Directions

  1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil.
  2. Saute over medium heat for 5 minutes.
  3. 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.
  4. Pour garlic and spice mixture into the Dutch oven with vegetables in it.
  5. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
  6. Add spinach to pot and cook for 5 more minutes.
  7. Serve!

Nutrition Facts

Calories351kcal
Protein9.83%
Fat46.08%
Carbs44.09%

Properties

Glycemic Index
79.83
Glycemic Load
13.14
Inflammation Score
-10
Nutrition Score
33.036086911741%

Flavonoids

Delphinidin
65.41mg
Eriodictyol
0.07mg
Hesperetin
4.94mg
Naringenin
0.88mg
Apigenin
0.02mg
Luteolin
1.46mg
Isorhamnetin
0.92mg
Kaempferol
3.21mg
Myricetin
0.24mg
Quercetin
6.5mg

Nutrients percent of daily need

Calories:351.23kcal
17.56%
Fat:19.06g
29.32%
Saturated Fat:2.47g
15.45%
Carbohydrates:41.03g
13.68%
Net Carbohydrates:29.88g
10.86%
Sugar:12.13g
13.48%
Cholesterol:0mg
0%
Sodium:1151.51mg
50.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.15g
18.3%
Vitamin A:14157.5IU
283.15%
Vitamin K:248.01µg
236.2%
Vitamin C:87.48mg
106.03%
Manganese:1.71mg
85.45%
Fiber:11.16g
44.63%
Folate:173.71µg
43.43%
Vitamin B6:0.85mg
42.52%
Vitamin E:5.43mg
36.22%
Potassium:1115.99mg
31.89%
Magnesium:115.25mg
28.81%
Copper:0.44mg
22.14%
Iron:3.91mg
21.7%
Phosphorus:193.3mg
19.33%
Vitamin B2:0.29mg
16.9%
Vitamin B1:0.24mg
15.8%
Calcium:140.01mg
14%
Vitamin B3:2.29mg
11.45%
Vitamin B5:1.09mg
10.93%
Zinc:1.51mg
10.04%
Selenium:3.21µg
4.59%
Source:Allrecipes