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Veggie lovers will delight in this healthy hot pot that combines colorful eggplant, sweet potato, bell peppers, carrots, zucchini, spinach, onion and garlic in a satisfying curry sauce.

Ingredients

• 1 sweet potato, peeled and cubed
• 1 medium eggplant, peeled and cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 6 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon curry powder  
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 3/4 tablespoon sea salt
• 3/4 teaspoon cayenne pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1 zucchini, sliced
• 1 cup orange juice 
• 1/4 cup blanched almonds
• 2 tablespoons raisins
• 10 ounces spinach

Cooking Instructions

1. In a large Dutch oven place sweet potato, eggplant, bell peppers, carrots, onion, and three tablespoons olive oil. Saute over medium heat for 5 minutes.
2. In a medium saucepan place 3 tablespoons olive oil, garlic, curry powder, turmeric, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
3. Pour garlic and spice mixture into the Dutch oven with vegetables. Add the garbanzo beans, zucchini, orange juice, almonds, and raisins. Simmer 20 minutes, covered.
4. Add spinach to Dutch oven and cook for 5 more minutes. Serve!

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