Vegetable Curry (version II)

4 teaspoons butter or margarine, divided
2 medium red onions (4 cups), sliced
3/4 pound eggplant (4 cups), unpeeled, cut into 1/2-inch dice
2 medium zucchini (4 cups), sliced
2 medium red bell peppers (2 cups), sliced
4 medium garlic cloves, crushed
1/2 cup mango chutney
1/2 cup flour
8 teaspoons ground cumin
1-1/2 tablespoons curry powder
4 cups water
salt and freshly ground pepper to taste

Heat 2 teaspoon of the butter or margarine in a nonstick skillet on medium heat. Add onions and eggplant and sauté 5 minutes. Add zucchini, red bell peppers, and garlic and sauté 5 minutes more.

Push vegetables to sides of pan and add remaining butter or margarine and the chutney to the cleared center of the pan. Add flour, cumin, and curry powder and mix well. Add water and toss vegetables. Cook until sauce thickens, about 1 minute. Add salt and pepper to taste.



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