YIELD: 4 to 6 servings | PREP TIME: 20 minutes | STOVETOP: about 30 minutes
• 2 tablespoons avocado oil
• 2 cups sliced carrots (½-inch rounds; about 3 large carrots)
• 2 cups diced red onions (about 1 medium)
• 4 cloves garlic, sliced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• ½ teaspoon ground coriander
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon ground cinnamon
• Pinch of saffron
• 1 (28-ounce) can diced tomatoes or 2 pounds fresh tomatoes
• ⅓ cup golden raisins
• ¼ cup currants
• 4 cups diced Japanese eggplant (about 1 large)
• 4 cups diced zucchini (about 4 medium)
• 3 cups diced sweet potato (about 1 large)
• About 2 cups Roasted Vegetable Broth or water
• Chopped fresh mint, for garnish
• Chopped toasted almonds, for garnish
1. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the carrots and cook for 3 minutes, stirring occasionally. Add the onions and cook for 3 more minutes.
2. Add the garlic, salt, and spices and cook for 1 minute, or until very fragrant. Add the tomatoes, raisins, and currants and bring to a simmer.
3. Add the eggplant, zucchini, and sweet potato to the pot. Add enough broth to barely come up to the level of the veggies (about 2 cups). Cover and bring to a simmer.
4. Turn the heat down to low and simmer, covered, for 20 minutes or until all of the vegetables are tender, stirring two or three times during cooking. Serve garnished with fresh mint and toasted almonds.
Nut-Free Modification: Omit the almonds.
