Moroccan Vegetable Curry

[Guest guest]

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

 

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

onion, and three tablespoons oil. Sauté over medium heat for 5

minutes.

In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric,

curry powder, cinnamon, salt and pepper and sauté 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!