Moroccan Vegetable Curry

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Dietitians of Canada Cook! is a new cookbook developed by Canada's national professional association for dietitians. It contains 275 recipes, collected from across Canada and using a variety of nutritious ingredients readily available in our country. The introduction provides information about the food groups and the nutrients provided in each, as well as advice about shopping, equipping your kitchen, involving the family in meal preparation, keeping costs down, local and organic foods and much more. The recipes are grouped into twelve chapters: Breakfast and Brunch; Lunches; Snacks, Dips and Appetizers; Soups; Salads; Chicken, Turkey and Duck; Beef, Pork, Lamb and Game; Fish and Seafood; Vegetarian Main Courses; Side Dishes; Muffins and Quick Breads; Desserts. Each recipe includes a "Nutrients per serving" sidebar, preparation and serving tips, and variations. Because of its focus on good nutrition and on foods commonly eaten in Canada, this could make a great gift for children and grandchildren setting up their own first kitchens and starting to cook for themselves.

2 tbsp/30 mL canola oil
1 1⁄2 cups/375 mL chopped onions
4 cloves garlic, minced
2 tbsp/30 mL curry powder
2 tsp/10 mL ground cinnamon
1 tsp/5 mL ground turmeric
1 tsp/5 mL cayenne pepper
1⁄2 cup/125 mL vegetable broth or water (approx.)
1 eggplant, peeled and cut into 3⁄4-inch
(2 cm) cubes (6 to 8 cups/1.5 to 2 L)
2 cups/500 mL cubed peeled sweet potatoes
(1⁄2-inch/1 cm cubes)
2 cups/500 mL chopped carrots
1 1⁄2 cups/375 mL chopped yellow bell peppers
1 1⁄2 cups/375 mL chopped red bell peppers
1 can (19 oz/ 540 mL) chickpeas, drained
and rinsed
2 cups/500 mL diced zucchini
1⁄4 cup/60 mL raisins
1 cup/250 mL unsweetened orange juice package

(10 oz/300 g) frozen chopped spinach,
thawed and drained
2 cups/500 mL couscous
2 cups/500 mL boiling water
1⁄4 cup/60 mL sliced almonds
grated zest and juice of 1⁄2 lemon

1. In a large Dutch oven, heat oil over medium heat. Sauté onions for 3 to 4 minutes or until softened. Add garlic, curry powder, cinnamon, turmeric and cayenne; sauté for 1 minute or until spices are fragrant.

2. Add broth and deglaze the pan, scraping up any brown bits. Add eggplant, sweet potatoes, carrots, yellow peppers and red peppers; sauté for 5 minutes. If vegetables begin to stick to the pan, add more broth.

3. Stir in chickpeas, zucchini, raisins and orange juice; bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until sweet potatoes are fork-tender. Stir in spinach, cover and simmer for 5 minutes or until heated through

4. Meanwhile, place couscous in a large, shallow bowl. Stir in boiling water. Cover and let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.

5. Spoon vegetable mixture over couscous and garnish with almonds, lemon zest and lemon juice.