Marrakesh Vegetable Curry with Brown Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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vegan Ingredients:
2 sweet potato, peeled and cubed |
2 medium eggplant, cubed |
3 yellow bell pepper, chopped |
4 carrots, chopped |
2 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 |
15 ounce garbanzo beans, drained |
1/4 cup blanched almonds |
2 zucchini, sliced |
2 tablespoons currants |
1 cup orange juice |
20 ounces spinach |
2 c brown rice |
Directions:
1. Saute sweet potato, eggplant, peppers, carrots, onion and 3 T of oil for 5 minutes
2. Saute spices in rest of oil for 5 minutes
3. Pour spice mixture over vegetables. Add rest of ingredients besides spinach. Simmer 20 minutes, covered.
4. Add spinach to pot and cook for 5 more minutes.
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