Ingredients:



296799085725Morrocan Vegetable Curry6 SERVINGS Nutrition Facts per Serving:Calories: 305 Protein (g): 8Fat (g): 13.5 Carbohydrate (g): 44Ingredients: 1 sweet potato, peeled and cubed1 medium eggplant, cubed1 can garbanzo beans1 green bell pepper, chopped1 red bell pepper, chopped1 zucchini, sliced2 carrots, chopped1.5 cups spinach 1 onion, chopped5 tablespoons olive oil3 cloves garlic, minced? cup blanched almonds2 tablespoons raisins1 teaspoon ground turmeric1 tablespoon curry powder1 teaspoon ground cinnamon? tablespoon sea salt? teaspoon cayenne pepper? cup orange juiceInstructions:In a large skillet place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.In a medium saucepan place 2 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 skillet with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.Add spinach to pot and cook for 5 more minutes. Serve! ................
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