Marrakesh Vegetable Curry

Ingredients

• 0.3 cup blanched almonds and 
• 15 ounce garbanzo beans drained canned
• 2  carrots chopped
• 0.8 teaspoon cayenne pepper 
• 1 tablespoon curry powder 
• 1 medium eggplant cubed
• 3 cloves garlic minced
• 1  bell pepper green chopped
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground turmeric 
• 6 tablespoons olive oil 
• 1  onion chopped
• 1 cup orange juice 
• 2 tablespoons raisins 
• 1  bell pepper red chopped
• 0.8 tablespoon sea salt 
• 10 ounces pkt spinach 
• 1  sweet potatoes and into cubed peeled
• 1  zucchini sliced

Equipment

• sauce pan
• pot
• dutch oven

Directions

1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil.
2. Saute over medium heat for 5 minutes.
3. 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.
4. Pour garlic and spice mixture into the Dutch oven with vegetables in it.
5. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
6. Add spinach to pot and cook for 5 more minutes.
7. Serve!