Rating: 4.5 stars
625 Ratings
  • 5 star values: 424
  • 4 star values: 155
  • 3 star values: 30
  • 2 star values: 14
  • 1 star values: 2

A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!

Recipe Summary

cook:
35 mins
total:
50 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.

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  • 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 to pot and cook for 5 more minutes. Serve!

Nutrition Facts

330 calories; protein 8g; carbohydrates 39g; fat 18g; sodium 874.3mg. Full Nutrition
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