Ingredients
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1 sweet potato, peeled and cubed
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1 medium eggplant, cubed
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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2 carrots, chopped
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1 onion, chopped
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6 tablespoons olive oil
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3 cloves garlic, minced
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1 teaspoon ground turmeric
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1 tablespoon curry powder
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1 teaspoon ground cinnamon
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¾ tablespoon sea salt
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¾ teaspoon cayenne pepper
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1 (15 ounce) can garbanzo beans, drained
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¼ cup blanched almonds
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1 zucchini, sliced
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2 tablespoons raisins
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1 cup orange juice
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10 ounces spinach
Directions
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In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
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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.
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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.
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Add spinach to pot and cook for 5 more minutes. Serve!
Colleen Seal
Nutrition Facts (per serving)
330 | Calories |
18g | Fat |
39g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 330 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 2g | 12% |
Sodium 874mg | 38% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 11g | 38% |
Total Sugars 13g | |
Protein 8g | 16% |
Vitamin C 89mg | 98% |
Calcium 130mg | 10% |
Iron 12mg | 64% |
Potassium 1084mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.