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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | eggplant, peeled (yield from 1-1/4 lb) | Eggplant | 3 | tablespoons | Oil, canola and soybean | 1 | head, small (4" dia) | Cauliflower, broken into florets | 2 | medium (2-1/4" to 3-1/4" dia.) | potatoes cubed | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | Peppers, sweet, red, raw, chopped | 1 | large | Onion, chopped | 3 | cloves | garlic, chopped | 3 | cups | chicken broth - low sodium | 2 | tablespoons | curry powder | 2 | cups | chickpeas (15oz can) | 1 | can (28 fl oz) | tomatoes canned, diced |
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Steps
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Sequence
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Step
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| | 1 | Place a large pot over medium-high heat with 3 turns of the pan of vegetable oil, about 3 tablespoons. Add the eggplant and cook stirring for about 2 minutes | | 2 | Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 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 the mixture seems dry. Continue to cook for 5 more minutes, stirring every now and then. Add stock and bring up to a simmer. | | 3 | While the soup is coming up to a simmer, combine 1 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. |
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