Marrakesh Vegetable Curry

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!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  sweet potato, peeled and cubed
• 1  medium eggplant, cubed
• 1  green bell pepper, chopped
• 2  carrots, chopped
• 1  onion, chopped
• 6  tablespoons olive oil
• 3  garlic cloves, 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 almond
• 1  zucchini, sliced
• 2  tablespoons raisins
• 1  cup  orange juice
• 10  ounces spinach

Directions

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