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Curried Winter Vegetable Stoup

1 fave
Nutrition per serving    (USDA % daily values)
CAL
602
FAT
46%
CHOL
0%
SOD
39%

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Ingredients for 4 servings

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

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