Curry Vegetable Medley
Source of Recipe
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List of Ingredients
Curry Vegetable Medley
1 cubed sweet potato
1 medium cubed eggplant
1 chopped green bell pepper
1 chopped red bell pepper
2 carrots, chopped
1 chopped onion
3 tbsp. + 3 tbsp. Olive oil, separated
3 minced garlic cloves
1 tsp. ground turmeric
1 tbsp. curry powder
1 tsp. ground cinnamon
3/4 tbsp. sea salt
3/4 tsp. cayenne pepper
1 15oz. can garbanzo beans, drained
1/4 c. blanched almonds
1 sliced zucchini
2 tbsp. raisins
1 c. orange juice
1 10oz. pkg. frozen spinach, cooked, drained and squeezed dry
Using a large Dutch oven type/size pan, place potato, eggplant,
peppers, carrots, onion, and 3 tbsp. of the oil.
Saute over a medium heat for 5 minutes.
In a medium saucepan place the rest of the oil, garlic, turmeric,
curry powder, cinnamon, salt and pepper.
Saute over a medium heat for 3 minutes.
Pour garlic and spice mixture into the pan with the vegetables.
Add the garbanzo beans, almonds, zucchini, raisins, and orange
juice.
Cover and simmer for 20 minutes.
Add spinach to pot and cook for 5 more minutes.
Makes 6 servings.Recipe
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