Marrakesh Vegetable Curry

ONE

1 onion, diced

1 red and 1 green bell pepper, cubed

1 medium eggplant, peeled and cubed

1 sweet potato, peeled and cubed

2 carrots, chopped

2 tsp olive oil

TWO

1 tsp olive oil

2 tbsp curry

1 tsp cinnamon

1 tsp ground coriander

2 tsp turmeric

6 garlic cloves, minced or pressed

1 tsp cayenne pepper

2 tbsp water

THREE

1 1/2 cups orange juice

1 zucchini, peeled and chopped

salt and pepper, to taste

2 tbsp raisins

1 can garbanzo beans, drained and rinsed

FOUR

10 oz fresh spinach

In a large pot, sauté the ingredients in ONE, covered, over low heat for about 10 minutes. In a separate small pan, place the ingredients in TWO, except the water. Sauté and add the water to form a paste. Add the spice mix to the large pot and add the ingredients in THREE. If it looks too dry, add some water and simmer, covered, for about 20 minutes. Add the spinach and cook for 5 minutes. Serve over couscous or rice.

Original from allrecipes.com