Description
A vegetable-full curry! 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 delicious!
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
- ¾ tablespoon sea salt
- ¾ teaspoon cayenne pepper
- 1 (15 ounce) can garbanzo beans, drained
- ¼ cup blanched almonds
- 1 zucchini, sliced
- 2 tablespoons raisins
- 1 cup orange juice
- 10 ounces spinach
Instructions
- 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!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6