Recipe

Curried Winter Vegetable Stoup Recipe

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Ingredients

Directions

Step #1 Place about 3 tbsps vegetable oil In a large-ish pot over medium-high heat.
Step #2 Add the eggplant & cook for about 2 mins, stirring.
Step #3 Add the cauliflower & potatoes, turn the heat down to medium & cook for 5 mins.
Step #4 Bring heat back up to medium-high & toss in the red bell pepper, garlic, onion, salt & pepper, (add a little more oil should the mixture seems dry).
Step #5 Keep cooking for 5 more mins, stirring every once in awhile.
Step #6 Pour in stock & bring to a simmer.
Step #7 In the meantime, add the curry paste & the mango chutney along with 1 c of the stock in a food processor/blender or mixer & puree until smooth.
Step #8 Pour the curry mixture into the pot along with the chickpeas & tomatoes.
Step #9 Add salt & pepper to taste.
Step #10 Bring the mixture up to a bubble & let simmer for 10-15 mins, (until the potatoes & veggies are nice & tender & the flavors have melded together).
Step #11 Fold spinach in at the end.
Step #12 Serve generous amounts in bowls & top this with pita chips.
Step #13 Garnish plain yogurt if desired.
Step #14 Enjoy! ;).
Enjoy the Curried Winter Vegetable Stoup recipe

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