KWANZAA HEIGHTS

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:15 mins

Cook: 35 mins

Total: 50 mins

Servings:6

Yield: 6 servings

 

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

 

Step 1

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.

 

Step 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.

 

Step 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.

 

Step 4

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