it has coconut milk and sweet potatoes!

If Racheal Ray does anything right it is stoup. I am not a huge fan of most of her other things, but her stoups (stew-soup) rock!

Here's how it goes:

2 tablespoons of evoo
1 medium sweet potato, peeled and cut in half lengthwise, then thinly sliced into half moons.
2 tablespoons of curry powder

On a medium burn in a big pot -- a wok would likely work, I used a 4 quart stock pot --  sautee the potatoes until they're slightly browned, like 3 minutes. Add the curry, salt & pepper (as much as you would usually season sweet potatoes).

1 eggplant, diced
3 portobello mushrooms, diced

Add the eggplant & mushrooms, let them brown slightly.

1 medium onion, diced
1 red bell pepper, sliced
1 tablespoon of flour

Toss in the onion & pepper, and let them start to soften slightly, then add the flour and toss. Cook for another minute.

2.5 cups of chicken stock (or vegetable stock if you want to keep it vegetarian)
1/2 cup of coconut milk
1/4 cup of prepared mango chutney (I used frozen peaches instead of mango, and it was fine...)

Add in the stock, coconut milk & chutney, simmer for 10 minutes.

10 ounces of frozen peas
1/4 cup cilantro leaves

Add the peas and cilantro and simmer for another minute. Serve with fresh pita or tortillas!