Sunday, April 1, 2012

Moroccan Vegetable Curry

Yesterday was such a relaxing day here in Virginia.  We didn't have any commitments and relaxed by laying around on our couch watching movies.....all - day - long.

While my husband and son indulged on sci-fi movies (kid-friendly of course), I spent some "me" time in our kitchen.

One of my favorite places in the world!  

After chopping, sauteing, and simmering, we had one of our favorite vegetarian dishes for lunch - Moroccan Vegetable Curry with Brown Rice.

Simple and very easy to make.


Moroccan Vegetable Curry   *Printable Recipe*

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 T olive oil
3 cloves garlic, minced
1 tsp ground tumeric
1 T curry powder
1 tsp ground cinnamon
1/2 T salt
1 can garbanzo beans, drained
1/4 cup blanched almonds
1 zucchini, sliced
2 T raisins
1 cup orange juice
2 cups spinach

In a large pan, saute sweet potato, eggplant, peppers, carrots, and onion over medium heat for five minutes.  In medium saucepan, add 3 tablespoons olive oil, garlic, tumeric, curry powder, cinnamon, salt and pepper.  Saute over medium heat for three minutes.  Pour garlic and spice mixture into the large pan of vegetables.  Add garbanzo beans, almonds, zucchini, raisins, and orange juice.  Simmer 20-30 minutes covered.  Add spinach and cook for five more minutes.  Serve over white or brown rice.

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