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Yield: 1 servings
[edit] Ingredients
2 |
medium Red onions, sliced |
4 |
cups Eggplant, unpeeled, diced ½" cubes |
4 |
cups Zucchini, sliced |
2 |
cups Red bell peppers, sliced |
4 |
medium Garlic cloves, crushed |
½ |
cup Mango chutney |
⅓ |
cup Flour |
8 |
teaspoons Ground cumin |
1 ½ |
tablespoons Curry powder |
4 |
cups Water |
|
[edit] Preparation
Step 1 |
In a non-stick skillet on medium heat, water sautee onions and eggplant 5 minutes. Add zucchini, red bell peppers, and garlic and saute 5 minutes more. Push vegetables to sides of pan and add 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. Vegetarian Cuisine |
[edit] About Mango Vegetable Curry
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