- 3 tablespoons vegetable oil
- 2 medium eggplant, peel half of each one and chop into bite-size pieces
- 1 small head cauliflower, cored and cut into florets
- 2 Yukon Gold potatoes, peeled and diced into about one-inch chunks
- 1 large red bell pepper, chopped
- 1 large onion, chopped
- 3 cloves garlic, chopped
- Salt and freshly ground black pepper
- 2-3 cups vegetable or chicken stock plus 1 cup, divided
- 2 rounded tablespoons mild curry paste, more if desired
- 1/2 cup mango chutney
- 1 can chickpeas (15 ounces)
- 1 can fire-roasted tomatoes (28 ounces)
- 1 bag spinach (10 ounces), thinly sliced
- 1 bag pita chips
Place a large pot over medium-high heat with three turns of the pan of vegetable oil, about three tablespoons. Add the eggplant and cook, stirring for about 2 minutes.
Add the cauliflower and potatoes, turn the heat down to medium and cook for five minutes. Turn the heat back up to medium-high and add the red bell pepper, onion, garlic, salt and pepper, adding a little more oil if necessary if the mixture seems dry.
Continue to cook for five more minutes, stirring every now and then. Add stock and bring up to a simmer.
While the stoup is coming up to a simmer, combine one cup of the stock with the curry paste and the mango chutney in a food processor or blender and puree until smooth.
Add the curry mixture to the pot along with the chickpeas and tomatoes. Season with some salt and pepper, bring the mixture up to a bubble and simmer for 10-15 minutes, until the potatoes and veggies are nice and tender and the flavors have melded together. Fold spinach in at the end.
To serve, ladle up a good amount of the stoup into a serving bowls and top with some pita chips.