Eat your veggies, kids!

[so many veggies. these, plus spinach, too!]

I've been eating pretty terribly lately. Lots of empty carbs and too much dairy and I was starting to feel it in my all-around well-being. Time to eat some veggies. Now, being an ESTJ, I'm a go big or go home kind of person, so I went all out. This recipe has sooooo many veggies in it. and lots of spices (which are good for your heart). So if you're feeling a little sluggish and gross from all that sugarrrrrr, make this tonight! Sidenote: it makes a TON, so it's perfect for a week (or month...) of leftovers!

Oh! and it's vegetarian AND vegan friendly!

Fun fact: Marrakesh is a major city in Morocco, so this is a Moroccan-style dish. Another fun fact: Morocco is at the top of my list of places to visit. It looks so beautiful!

 [Saute away, little babies.]

Marrakesh Vegetable Curry
originally found here

1 sweet potato, peeled and cubed
1 eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 Tbs olive oil, divided (3 for the veggies, 3 for the spices)
3 cloves garlic, minced (get you that canned stuff, it is magical. no shame)
1 tsp ground turmeric
1 Tbs curry powder (I used two)
1 tsp ground cinnamon
2 tsp salt
3/4 tsp cayenne pepper
1 (15oz) can garbanzo beans, drained
1/4 cup blanched almonds
1 zucchini, sliced
2 Tbs raisins
1 cup orange juice (I used the Naked carrot orange, it's perfect)
10 oz spinach

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and 3 tablespoons olive oil (don't accidentally add your zucchini yet, it will be mush!). Saute over medium heat for 5 minutes.

In a medium saucepan or skillet, place the other 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and cayenne pepper. Saute over medium heat for 3 minutes. Stir often so it doesn't burn!

Pour the spice mixture into the Dutch oven with the veggies. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.

Add spinach to pot and cook for 5 more minutes. Serve over rice or couscous!