RCI-SP.005.0065.001
Ghanan Vegetable Curry
"A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- sweet potato1 unitpeeled and cubed
- * 1 medium Eggplant1 unitcubed
- * 1 green bell pepper1 unitchopped
- * 1 red bell pepper1 unitchopped
- * 2 carrots1 unitchopped
- * 1 Onion1 unitchopped
- * 6 tablespoons olive oil1 unit
- * 3 cloves garlic1 unitminced
- * 1 teaspoon ground turmeric1 unit
- * 1 tablespoon curry powder1 unit
- * 1 teaspoon ground cinnamon1 unit
- * 3/4 tablespoon sea salt1 unit
- * 3/4 teaspoon cayenne pepper1 unit
- * 1 (15 ounce) can garbanzo beans1 unitdrained
- * 1/4 cup blanched almonds1 unit
- * 1 zucchini1 unitsliced
- * 2 tablespoons Raisins1 unit
- * 1 cup orange juice1 unit
- * 10 ounces spinach1 unit
Method
1
Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and minced garlic, stirring frequently until the onion becomes translucent and fragrant, approximately 3-4 minutes.
2
Add ground turmeric, curry powder, ground cinnamon, sea salt, and cayenne pepper to the pot. Stir constantly to bloom the spices in the hot oil for about 1 minute, releasing their aromatic compounds.
3
Add the cubed sweet potato and eggplant to the pot, stirring well to coat all pieces with the spiced oil. Cook for 5 minutes while stirring occasionally.
5 minutes
4
Add the chopped green bell pepper, red bell pepper, chopped carrots, and sliced zucchini. Stir to combine all vegetables evenly and cook for another 3 minutes.
3 minutes
5
Pour the orange juice into the pot and scrape the bottom gently to deglaze any caramelized spices. Stir in the drained garbanzo beans, blanched almonds, and raisins.
6
Bring the mixture to a simmer, then reduce heat to low. Cover partially and simmer for 15-20 minutes, stirring occasionally, until the sweet potato is tender and the vegetables are cooked through.
18 minutes
7
Add the fresh spinach in handfuls, stirring after each addition until the spinach wilts completely into the curry. This takes approximately 2-3 minutes total.
8
Taste and adjust seasoning with additional sea salt or cayenne pepper as needed. Serve the curry hot in bowls, allowing the flavors to meld for a few minutes before serving.