About this recipe:A vegetable-full curry! Serve this curry over your favourite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!
1 sweet potato or African Yam, peeled and cubed
1 medium aubergine, cubed
1 green pepper, chopped
1 red 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 (400g) tin chickpeas, drained
4 tablespoons blanched almonds
1 courgette, sliced
2 tablespoons sultanas
250ml orange juice
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Method Prep:25min › Cook:35min › Ready in:1hr
In a large casserole place sweet potato, aubergine, peppers, carrots, onion and three tablespoons oil. Saute over medium heat for 5 minutes.
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.
Pour garlic and spice mixture into the casserole with vegetables in it. Add the chickpeas, almonds, courgette, sultanas and orange juice. Simmer 20 minutes, covered.
Add spinach to pot and cook for 5 more minutes. Serve!