My wife requests this dish all of the time. It’s one pot, very healthy, and delicious.
You do need some knife skills, so when chopping keep those fingers tucked under. This dish is supposed to be meatless, put your heart into your cooking, not parts of your fingers… okay?
Prep time is as fast as you can safely chop:
- 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
In a large pot in 3 tablespoons of Ghee over medium heat. Saute all of the chopped vegetables, for 5 to 10 minutes. Stir every couple of minutes.
While the veggies are cooking, in a small pot heat 3 more tablespoons of Ghee and add;
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 tablespoon curry powder
- 1 teaspoon ground cinnamon
- 3/4 tablespoon Kosher salt
- *pinch of cayenne pepper – Start with a pinch because I don’t know how much heat you can take. Next time you can add more. I would say upto ½ a teaspoon. If you add too much, you can always serve Yogurt, to offset the heat.
Saute over medium heat for about 3 minutes to bloom the curry mixture.
Pour the curry mixture over the vegetables, and stir.
Add to the pot:
- 1 (15 ounce) can garbanzo beans, drained
- 1/4 cup blanched almonds
- 1 zucchini, sliced
- 2 tablespoons raisins
- 1 cup orange juice
Simmer covered for 20 minutes.
While the veggies are cooking thaw;
- 10 ounces (frozen) spinach.
Add spinach to pot and cook for 5 more minutes.
Serve just as it is or if you must, with brown rice or couscous. Top with Greek Yogurt.