Marrakesh Vegetable Curry

This is SERIOUSLY delish.  And SERIOUSLY vegetarian. :) It's hearty, comforting, and super easy ... perfect for a fall or winter dinner.  Even Brandon -- furthest thing from a vegetarian -- loves this meal and doesn't complain that there's no meat. It makes a lot and is easily adaptable.  KATIE, you will LOVE this!

Once the veggies are chopped it comes together quick.

Adapted from allrecipes.

2 sweet potatoes, cubed
1 eggplant, cubed
2 carrots, chopped
1 onion, diced
6 TB olive oil
2-3 cloves garlic, minced
1 tsp ground turmeric
1 TB curry powder
1 tsp cinnamon
3/4 TB sea salt (can use table salt, just use 1/2 TB)
1/2-3/4 tsp cayenne pepper
1 (15 oz can) garbanzo beans, drained
1 zucchini, sliced
2-3 TB raisins (eyeball it)
1.5 C orange juice
10 oz. spinach

Saute 3 TB oil, sweet potatoes, eggplant, carrots & onion on medium heat for 5 minutes.

In a separate pan saute 3 TB oil, turmeric, cinnamon, curry powder, salt, cayenne for 3 minutes.

Add spices to vegetables. Add garbanzo beans, zucchini, raisins & orange juice. Simmer covered 20 minutes.

Stir spinach into pot. Cook for another 5 minutes.  Make sure vegetables are tender. Serve with rice or couscous.

**Original recipe called for 1/4 C blanched almonds, but we didn't like the almonds. We've also tried with white beans instead of garbanzo but like the garbanzo better. Original recipe also called for green & red bell pepper but I don't think they add anything so I leave them out every time.