"From Rachel Ray Show today with Rupert Everett. Looks really yummy - plan to make it for dinner tonight so will report back and take pictures!!"
eggplants, peel half of each one and chop into bite-size pieces
cauliflower, cored and cut into florets
yukon gold potatoes, peeled and diced into about one-inch chunks
red bell pepper, chopped
garlic cloves, chopped
salt & freshly ground black pepper
2 -3 cups
vegetable stock, plus
vegetable stock, divided
( or chicken stock if non-vegetarian desired)
mild curry paste, more if desired
1 (15 ounce) cans
1 (10 ounce) bags
spinach, thinly sliced
1 (8 ounce) bags
Place about 3 tablespoons vegetable oil in a large pot over medium-high heat.
Add the eggplant and cook for about 2 minutes, stirring.
Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 minutes. Bring heat back up to medium-high and toss in the red bell pepper, onion, garlic, salt and pepper, (add a little more oil should the mixture seems dry).
Keep cooking for 5 more minutes, stirring occasionally.
Pour in stock and bring to a simmer.
In the meantime, add the curry paste and the mango chutney along with 1 cup of the stock in a food processor or blender and puree until smooth.
Pour the curry mixture into the pot along with the chickpeas and tomatoes.
Add salt and pepper to taste.
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.
Serve generous amounts in bowls and top with pita chips.