Marrakesh Vegetable Curry
COMPONENTS:
1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, sliced
1 red bell pepper, chopped
2 carrots, sliced
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
PREPARATION:
In a big Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and 3 tablespoons oil. Saute over medium heat for 5 minutes.
In a medium saucepan location 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
Put garlic and spice mix into the Dutch oven with veggies in it. Include the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
Add spinach to pot and cook for 5 more minutes. Serve!
