Post by marlaoh on Jan 14, 2003 8:06:35 GMT -6
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
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 saute 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!
Makes 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
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
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 saute 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!
Makes 6 servings