Monday, September 18, 2006
RECIPE ~ Marrakesh Vegetable Curry
Talk about variety! This dish has loads of different vegetables and spices, rounded out with hearty chickpeas and scrumptious almonds. Served with couscous or quinoa, it's a filling and nutritious meal with delicious aroma and enticing colours!
1 sweet potato*, peeled, cubed
1 medium eggplant*, cubed
1 green bell pepper, seeded and chopped
1 red pepper, seeded and chopped
2 carrots, chopped
1 small onion, chopped
6 Tbsp oil (kaphas use sunflower, vatas & pittas use olive or coconut)
3 cloves garlic, minced
1 tsp turmeric
1 Tbsp curry powder
1 tsp ground cinnamon
1/2 Tbsp sea salt
3/4 tsp cayenne pepper*
1 can (15 ounce) garbanzo beans (chickpeas)*, drained
1/4 cup blanched almonds
1 small zucchini*, sliced
2 Tbsp raisins
1 cup orange juice
1 bunch spinach*, washed and coarsely chopped
In a large Dutch oven or soup pot, place sweet potato, eggplant, peppers, carrots, onion and 3 tablespoons oil. Sauté over medium heat for 5 minutes.
In a medium saucepan place 3 tablespoons oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and sauté over medium heat for 3 minutes.
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. Add spinach to pot and cook for 5 minutes. Serve!
* FOR INDIVIDUAL DOSHAS
VATAS omit eggplant (double zucchini to 2); replace chickpeas with pinto or black beans
PITTAS omit spinach and cayenne; reduce garlic
KAPHAS use white potato; omit zucchini (double eggplant to 2); reduce oil to half