Marrakesh Vegetable Curry

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
• 0.75 tablespoons sea salt
• 0.75 teaspoons cayenne pepper
• 1 can garbanzo beans , 15 ounce
• 0.25 cups blanched almonds
• 1 zucchini , sliced
• 2 tablespoons raisins
• 1 cup orange juice
• 10 ounces spinach

Instructions

1. 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. 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. 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. 4

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