2 tablespoons vegetable oil
1 medium-size sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons
Salt and freshly ground black pepper
1 rounded tablespoon mild curry paste or 2 tablespoons curry powder
1 medium-firm eggplant, cut into large dice
3 portobello mushroom caps, diced
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon all-purpose flour
4 cups vegetable stock
1/2 cup coconut milk
1/4 cup prepared mango chutney
1 10-ounce box frozen peas
1/4 cup fresh cilantro leaves, chopped
Warm pita bread, to pass at the table
Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potatoes to the skillet, season with salt, pepper, and curry paste or powder, and cook, stirring frequently, for 3 to 4 minutes, or until lightly browned. Scoot the potatoes over to one side of the pan and add a little extra oil to the skillet. Add the eggplant and mushrooms, season with salt and pepper, and cook, browning slightly, for 3 minutes. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute. Add the vegetable stock, coconut milk, and mango chutney, bring to a simmer, and cook for 10 minutes, or until the potatoes are cooked through and the soup has thickened.
Add the peas and cilantro and simmer for 1 minute to heat the peas through. Serve with warm pita for dipping.
This is the vegetarian variation on the Chicken and Sweet Potato Curry-in-a-Hurry. My father-in-law was here over the weekend and we went out for Sunday lunch with him, so this is the meal I picked to skip. I have made this meal before and marked that it was a keeper, so it must have been pretty good. I didn't change anything.