Recipe

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• 3 tbsp vegetable oil
• 2 medium eggplants , peel half of each 1 and chop into bite-size pieces
• 1 head cauliflower, cored and cut into florets
• 2 yukon gold potatoes, peeled and diced into about 1-inch chunks
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 3 garlic cloves, chopped
• salt & freshly ground black pepper
• 2 -3 cups vegetable stock , plus
• 1 cup vegetable stock, divided
• 2 tbsp mild curry paste, more if desired
• 1/2 cup mango chutney
• 1 (15 oz) can chickpeas
• 28 oz fire-roasted tomatoes
• 1 (10 oz) bag spinach, thinly sliced
• 1 (8 oz) bag pita chips

• 1 Place about 3 tablespoons vegetable oil in a large pot over medium-high heat.
• 2 Add the eggplant and cook for about 2 minutes, stirring.
• 3 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).
• 4 Keep cooking for 5 more minutes, stirring occasionally.
• 5 Pour in stock and bring to a simmer.
• 6 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.
• 7 Pour the curry mixture into the pot along with the chickpeas and tomatoes.
• 8 Add salt and pepper to taste.
• 9 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).
• 10 Fold spinach in at the end.
• 11 Serve generous amounts in bowls and top with pita chips.
• 12 Garnish plain yogurt if desired.
• 13 Enjoy! ;).