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!
| Prep time | Total time |
|---|---|
| 15m | 50m |
Ingredients
| Ingredient | Quantity |
|---|---|
| sweet potato, peeled and cubed | 1 |
| eggplant, cubed | 1 medium |
| green bell pepper, chopped | 1 |
| red bell pepper, chopped | 1 |
| carrots, chopped | 2 |
| onion, chopped | 1 |
| olive oil | 6 tsp. |
| garlic, minced | 3 cloves |
| ground turmeric | 1 tsp. |
| curry powder | 1 Tbsp. |
| ground cinnamon | 1 tsp. |
| sea salt | |
| cayenne pepper | 3/4 tsp. |
| garbanzo beans, drained | 1 (15 oz.) can |
| blanched almonds | 1/4 cup |
| zucchini, sliced | 1 |
| raisins | 2 tsp |
| orange juice | 1 cup |
Directions
- 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 tsp. 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.
Source: allrecipes.com