How to make a vegetable curry?
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 3/4 tablespoon sea salt 3/4 teaspoon cayenne pepper 1 (15 ounce) can garbanzo beans, drained 1/4 cup blanched almonds 1 zucchini, sliced 2 tablespoons raisins 1 cup orange juice 10 ounces spinach 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 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
