A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Marrakesh Vegetable Curry
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
3/4 tablespoon sea salt
3/4 teaspoon cayenne pepper
1 can (15 ounce size) garbanzo beans, drained
1/4 cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
1 package (10 ounce size) frozen spinach, thawed and drained
directions
In a large Dutch oven, place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
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 for 20 minutes, covered.
Add spinach to pot and cook for 5 more minutes. Serve!
added by
Hspicy
nutrition data
Nutritional data has not been calculated yet.
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