Recipe of the Week

Since people are still looking for more Vegetarian meals, here's another yummy dish...in case you haven't noticed, most of the meatless dishes I make are stew like!

Vegetable Curry

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 (15 ounce) can garbanzo beans, drained
• 1/4 cup blanched almonds
• 1 zucchini, sliced
• 2 tablespoons raisins
• 1 cup orange juice
• 10 ounces spinach

( I tend to add extra spices than what is called for...you'll probably want to play around with the amounts to satisfy your taste buds!)

Directions:

1. In a large Dutch oven (you don't need to use a Dutch oven, just make sure that you really watch that it doesn't burn if you don't!)place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
2. 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.
3. 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.
4. Add spinach to pot and cook for
5. 
   
6. Enjoy!
7. WEndy 5 more minutes.