Marrakesh Vegetable Curry

[Guest guest]

Serve this curry over your favorite rice and you're sure to have a

tasty meal. If you have carrot-ginger juice available to you, try

using it in place of the orange juice - either one is delicious1

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

 

1 In a large Dutch oven place sweet potato, eggplant, peppers,

carrots, onion, and three tablespoons oil. Saute over medium heat for

5 minutes.

2 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.

3 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.

4 Add spinach to pot and cook for 5 more minutes. Serve!