Ghanaian Vegetable Curry

Description
A vegetable-full curry! Serve this curry over your favorite 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!"\

Ingredients

 * 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, red, white, or yellow only
 * 6 tablespoons olive oil
 * 1 teaspoon ground turmeric
 * 1 tablespoon curry powder
 * 1 teaspoon ground cinnamon
 * ¾ tablespoon sea salt
 * ¾ teaspoon cayenne pepper
 * 1 (15-ounce) can garbanzo beans, drained
 * ¼ cup blanched almonds
 * 1 zucchini, sliced
 * 2 tablespoons raisins
 * 1 cup orange juice
 * 10 ounces spinach

Directions

 * 1) In a large Dutch oven, place sweet potato, Eggplant, peppers, carrots, onion, and three tablespoons oil. Sauté over medium heat for 5 minutes.
 * 2) 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.
 * 3) Pour garlic and spice mixture into the Dutch oven with vegetables in it.
 * 4) Add the garbanzo beans, almonds, zucchini, Raisins, and orange juice. Simmer 20 minutes, covered.
 * 5) Add spinach to pot and cook for 5 more minutes. Serve hot and plain over rice.